Braised Squid And Peas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SQUID WITH PEAS | CALAMARI CON PISELLI



Squid with Peas | Calamari con Piselli image

The recipe of Squid with Peas (Calamari con Piselli) is a classic recipe of Italian cuisine. The intense flavor of the squid goes perfectly with the sweetness of the peas. Squid and Peas represents the ideal solution to offer your guests, a really delicious and particular fish dish. The recipe for Calamari with Peas is common throughout Italy, from north to south with very small regional differences. We are going to show you the two classic Italian way to make calamari and peas: WITH and WITHOUT tomato passata. Squid and peas with tomato is most common in Rome and central Italy. The recipe WITHOUT tomato is more popular in northern Italy, especially in the Veneto region.

Provided by Recipes from Italy

Categories     fish and seafood recipes

Time 40m

Yield 4

Number Of Ingredients 9

500 g (1,1 pound) of cleaned squid (frozen or fresh)
450 g (2 cups) of shelled green peas
150 ml (1/2 cup) of dry white wine
350 ml ( 2/3 cup) of Tomato Passata
2 cloves of garlic
1/2 medium onion
4 tablespoons extra virgin olive oil
1 fresh red hot chili peppers or dried red hot chili pepper (optional)
salt and pepper

Steps:

  • Once you have cleaned thesquid, cut them into rings or pieces and set aside.
  • n a fairly large skillet, heat the oil with two peeled garlic cloves. After about two minutes, add the thinly chopped onion. Sauté over low heat until the onion is soft and translucent.
  • Add the squid. Cook along with the onion and garlic to flavor them, for a few minutes, stirring occasionally. If you're using fresh peas like we did, add them now. If you're using frozen or canned peas, however, add them 10 minutes before the end of cooking time. Now add the white wine, stir and let it evaporate. Finally, remove the garlic cloves and add the hot chilli pepper (optional).
  • Add the tomato passata and mix all well. Add a little fine salt to taste and a little freshly ground black pepper. Stir and lower the heat. Cover with a lid and simmer for about 30 minutes until the squid is tender.
  • After about 30 minutes, the squid with peas are ready. Taste and season with salt if necessary. Let them rest for a few minutes before serving.

Nutrition Facts : ServingSize 100 g, Calories 169 cal

WINE-BRAISED CALAMARI WITH VEGETABLES



Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

  • In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  • Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  • Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  • Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  • Add leeks and peas and cook 5 minutes more.
  • Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

BRAISED LEEKS, PEAS, AND LETTUCE



Braised Leeks, Peas, and Lettuce image

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Provided by Tara O'Brady

Categories     Braise     Leek     Wine     Lettuce     Pea     Chive     Mint     Lemon     Pistachio     Easter     Breakfast     Brunch     Entertaining     Spring     Lunch

Yield 4 side servings

Number Of Ingredients 12

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

Steps:

  • Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
  • Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

STUFFED BRAISED SQUID



Stuffed Braised Squid image

Salina is known for its capers, and as her family have grown them for generations, Nonna Franchina is totally in tune with how to make the most of them in her cooking. This dish is a wonderfully tasty example of that.

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

25 grams (1 ounce) baby capers in brine
100 grams (3.5 ounces) coarse stale breadcrumbs
1 large free-range egg
Olive oil
15 grams (0.5 ounce) pecorino or Parmesan cheese, plus extra to serve
1 clove of garlic
1/2 a bunch of fresh flat-leaf parsley (15 grams [0.5 ounce])
1 red onion
10 ripe cherry tomatoes
One 680-gram (24-ounce) jar of passata
4 medium squid, cleaned, gutted, from sustainable sources (300 grams [10 ounces] total)
300 grams (10 ounces) dried spaghetti
2 sprigs fresh basil

Steps:

  • Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.
  • Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally. Now, a great nonna trick: squeeze the tomatoes while submerged in a bowl of water to remove the seeds (and prevent them going everywhere!). Add the tomatoes to the pan with the passata. Simmer on a low heat while you stuff the squid.
  • Keeping the tentacles to one side, just over half-fill each squid tube with the breadcrumb mixture, pushing it right down into the tube but being mindful not to pack it too tightly. Use a cocktail stick or toothpick to seal or, like Franchina learnt from her grandparents, use a needle and thread. Stir the remaining capers into the sauce, then add the stuffed squid and tentacles. Simmer on a low heat for 25 to 30 minutes, or until tender.
  • Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use tongs to move the squid pieces to a board. Removing the sticks or thread, slice the tubes to reveal the filling, then arrange on a platter, spoon over a little sauce and pick over the basil. Drain the pasta, reserving a mugful of starchy cooking water, then toss with the remaining sauce, loosening with a splash of cooking water, if needed. Serve with a grating of pecorino, alongside that tasty braised squid.

BRAISED SQUID WITH ARTICHOKES



Braised Squid With Artichokes image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 lemon
4 large artichokes, trimmed (see text)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish

Steps:

  • Cut the lemon in half, squeeze the juice into a bowl of water, and add the lemon halves. Cut the trimmed artichokes into 4 pieces each, and as they are done, add them to the lemon water.
  • Place a large skillet or broad saucepan over medium heat and add 2 tablespoons of the oil; a minute later, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the garlic begins to color, 3 to 5 minutes. Add the squid and the artichokes, stir, cover and turn the heat to medium.
  • Uncover and stir the mixture every 5 minutes or so. When the squid and artichokes begin to become tender, after 15 or 20 minutes, uncover and cook until most of the liquid has evaporated and the squid and artichokes are tender, about 10 to 15 minutes longer. Season with pepper. It's highly unlikely this dish will need added salt, especially if you use anchovies, but taste and see. Stir in the remaining olive oil, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 2 grams

GARLIC-AND-HERB-BRAISED SQUID



Garlic-and-Herb-Braised Squid image

Categories     Garlic     Tomato     Braise     Dinner     Squid     White Wine     Healthy     Gourmet     New York     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds cleaned squid
2 cups flat-leaf parsley sprigs, divided
5 garlic cloves
3 tablespoons olive oil
1/4 teaspoon hot red-pepper flakes
3/4 cup Chardonnay
1 (28-ounce) can whole tomatoes in juice, coarsely chopped
1/4 cup water
Accompaniment: crusty bread

Steps:

  • Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
  • Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
  • Season with additional salt and pepper and stir in reserved parsley.

BRAISED SQUID WITH FENNEL & TOMATOES



Braised squid with fennel & tomatoes image

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 1h50m

Number Of Ingredients 19

3 tbsp olive oil
pinch of fennel seeds
1 onion , finely chopped
1 small fennel bulb , finely chopped
1 green chilli , finely chopped
1 tbsp finely chopped preserved lemon (flesh scooped out)
3 garlic cloves , finely chopped
600g tomatoes , chopped
2 large squid , cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley , leaves finely chopped
small bunch dill , leaves finely chopped, plus a few fronds to serve
black or white rice , to serve
2 egg yolks
1 garlic clove , crushed
½ lemon , juiced
1 sachet of squid ink (available from souschef.co.uk)
150ml sunflower oil

Steps:

  • Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
  • Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
  • To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

BRAISED LEEKS & PEAS



Braised leeks & peas image

A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

6 leeks , trimmed
250ml chicken or vegetable stock
3 garlic cloves , sliced
4 thyme sprigs, plus extra leaves to serve
200g frozen pea
2 tsp olive oil

Steps:

  • Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
  • Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.

Nutrition Facts : Calories 56 calories, Fat 1.9 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 3.5 grams fiber, Protein 3.6 grams protein, Sodium 0.4 milligram of sodium

QUICK BRAISED LETTUCE & PEAS



Quick braised lettuce & peas image

A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 4

16 halved pearl onions
300g frozen pea
2 tbsp olive oil
3 Baby Gem lettuces , finely shredded

Steps:

  • Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
  • Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.

Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

More about "braised squid and peas recipes"

BRAISED SQUID WITH ANCHOVIES AND PEAS | RECIPES | SBS FOOD
braised-squid-with-anchovies-and-peas-recipes-sbs-food image
Web Bring the liquid back to a simmer, lower the heat to low then cook squid, covered, for 1 hour or until very tender. Add the peas, cover and cook …
From sbs.com.au
2.6/5 (49)
Servings 4
Cuisine Italian
Category Main
See details


SEPPIE COI PISELLI ALLA ROMANA (ROMAN-STYLE BRAISED …
seppie-coi-piselli-alla-romana-roman-style-braised image
Web Aug 17, 2009 500g (1 lb) squid, cleaned and cut up 1 small onion, finely chopped 200g (1/2 lb) canned tomatoes, crushed or passed through a …
From memoriediangelina.com
Reviews 1
Estimated Reading Time 5 mins
Servings 4-6
Total Time 1 hr 30 mins
See details


FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR …
fried-squid-papaya-and-frise-salad-with-spicy-sour image
Web Dec 31, 2004 Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels.
From bonappetit.com
See details


SQUID BRAISED IN RED WINE & TOMATO RECIPE - GREAT …
squid-braised-in-red-wine-tomato-recipe-great image
Web Method. 1. Melt 50g of the butter in a wide pan and cook the onion and garlic gently for 5 minutes but do not colour. 50g of unsalted butter. 1 medium onion. 2 garlic cloves. 2. Add the squid to the pan, season with …
From greatbritishchefs.com
See details


BRAISED SQUID WITH CHICKPEAS FROM RUSTICA (NEW YORK …
braised-squid-with-chickpeas-from-rustica-new-york image
Web Dec 6, 2011 Add the squid, chickpeas, garlic bulb, olive oil, onion, paprika tomatoes and bay leaves to a dutch oven (or heavy bottomed pot with a lid). Cover with about three cups of cold water. 2. Bring the mixture to a boil, …
From turntablekitchen.com
See details


BRAISED SQUID WITH TOMATO, HARISSA, AND OLIVES RECIPE
braised-squid-with-tomato-harissa-and-olives image
Web Aug 29, 2018 Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes. Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, …
From seriouseats.com
See details


BRAISED PEAS WITH MUSTARD AND VERMOUTH | NIGELLA'S RECIPES
Web More Nigella recipes Braised Peas With Mustard And Vermouth by Nigella. Featured in SIMPLY NIGELLA. ... Salt and Pepper Squid. By Nigella. 14; 2; Photo by Jonathan …
From nigella.com
See details


BRAISED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Web Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the …
From jamieoliver.com
See details


SPICY BRAISED CALAMARI RECIPE | MYRECIPES
Web Serves 6 (serving size: 2/3 cup pasta and 1 cup squid mixture) Nutrition Info. 2 pounds squid, tubes cut into 1/4-inch slices and tentacles. 2 tablespoons olive oil, divided. 1 cup …
From myrecipes.com
See details


BRAISED SQUID AND PEAS - SMH.COM.AU
Web 1 tbsp tomato paste 150ml water or stock 1/2 tsp paprika pinch of sugar sea salt and pepper 200g green peas, fresh or frozen Method Halve the onion and finely slice. Heat the olive …
From smh.com.au
See details


CALAMARI WITH POTATOES AND PEAS | SAVEUR
Web Heat oil in an 8-qt. saucepan over medium-high heat. Add oregano, garlic, onion, carrot, and celery; cook until soft, about 10 minutes. Add wine; cook until evaporated, about 3 minutes.
From saveur.com
See details


PEAS, PLEASE! 3 FRESH PEA DISHES TO CELEBRATE THE END OF WINTER
Web Apr 19, 2023 Instructions. In a large skillet, heat the oil over low heat. Add the leeks, salt, pepper, and half the thyme and cook, stirring, for 4 minutes. Add the pancetta and cook …
From wbur.org
See details


SQUID AND WHITE WINE RECIPES - SUPERCOOK.COM
Web browse 225 squid and white wine recipes collected from the top recipe websites in the world. SuperCook ... Seppie coi piselli alla romana (Roman-Style Braised Squid and …
From supercook.com
See details


ASIAN-BRAISED SQUID RECIPE | BRAISED PIGLET
Web Aug 14, 2013 Asian-Braised Squid recipe. Posted on August 14, 2013 by chefkaloy. here’s the recipe for the asian braised squid. i suggest you use the smaller size squids, …
From braisedpiglet.wordpress.com
See details


CALAMARI E PISELLI (SQUID & PEAS) — SAUCED & FOUND
Web Apr 22, 2019 Piselli e Calamari (Squid and Peas) Serves Four as a second main dish Ingredients 2 tablespoons extra virgin olive oil 2 garlic cloves minced 1 bunch parsley …
From kristinmelia.com
See details


Related Search