This Squid Calamari And Peas In A Light Spicy Tomato Sauce is a favorite Italian traditional meal to make around the Holidays!
This dish brings back so many memories for me. Every year my mom would make this around Christmas time in Italy.
Let me tell you, this is true comfort food!  🙂
You can make this as an appetizer or as a main course, it’s totally up to you!
This will surely warm you up and fill your mouth with all of its tasty flavors!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Squid Calamari And Peas In A Light Spicy Tomato Sauce
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Seafood
- Cuisine: Italian
Ingredients
For the Salsa Di Pomodoro (Tomato Sauce)
- 3 Tbs EVOO (extra virgin olive oil)
- 1/4 of a medium size Yellow Onion chopped
- 1 Tbs Minced Garlic
- 3 cups of San Marzano D.O.P. Plums Tomatoes ( You can substitute 24oz (3 cups) Italian Organic Strained Tomatoes for faster cooking)
- 1 Tbs Salt
- Pinch of Pepper
- 10 fresh Basil Leaves julienned
For the Squid/Calamari
- 3 Tbs EVOO
- 3 Tbs minced Garlic
- 3 cups Calamari Tubes & Tentacles (ring sliced)
- 1 tsp Crushed Red Pepper Flakes
- 1/2 cup Dry White Wine
- 2 tsp Salt
- 1 tsp dried Oregano
- 2 Tbs finely chopped Fresh Parsley
For the Peas
- 3 Tbs EVOO
- 1/2 of a medium Yellow Onion chopped
- 1 Tbs minced Garlic
- 2 cups Organic Frozen Peas (defrost first)
- 1 Tbs Salt
- Pinch of Pepper
- 1 Tbs fresh Italian Parsley chopped
- 1 cup warm water
Instructions
For the Salsa Di Pomodoro (Tomato Sauce)
- Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
- In medium saucepan add EVOO and heat over medium heat until oil is hot
- Add Onion, sauté 2-3 minutes until softened and lightly golden
- Add Garlic, sauté 1-2 minutes
- Add Tomatoes
- Add Salt, Pepper, and cook for about 20 minutes stirring occasionally
- Remove from heat and stir in Basil for about 1 minute
For the Squid/Calamari
- In a large frying pan over medium heat add EVOO, and Garlic, sauté 1 minutes until fragrant
- Add Red Pepper Flakes, sauté for 1 minute
- Add Squid/Calamari
- Sauté over medium/high heat for 1-2 minutes
- Blush with wine until evaporated
- Add Salt, Oregano, and Parsley
- Add a little bit of fish stock, or warm water and cook for about 5-6 minutes until Calamari is tender (careful not to over cook or it will get rubbery)
For the Peas
- In a medium saucepan add EVOO and heat over med heat
- Add Onion sauté 2-3 minutes until softened and golden in color
- Add Garlic, sauté 1 minute
- Turn up the heat to med/high and add Peas, sauté 2-3 minutes
- Add Salt, Pepper, and Parsley
- Add 1 cup of warm water and cook for about 5 minutes until water is evaporated
Once cooked combine all ingredients and stir for 1-2 minutes. Serve with 2-4 slices of toasted rustic bread to dip in the sauce.
Notes
Serving size is meant as appetizer for 4 people.
If you have leftovers, you can mix with cooked spaghetti or linguine “al dente”, or add it to cooked Risotto.
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