Stewed squid with potatoes and peas

Ingredients

For 1 serving

• Squid200 g
• Potatoes150 g
• Peas100 g
• Tomato passata100 ml
• Onion0.3
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste

Contains: shellfish,

In season: April – June

Method

1. Rinse the cleaned squid, pat dry and cut into rings about 1 cm wide, leaving the tentacles whole. Peel the potatoes and cut them into roughly 1.5 cm cubes; finely chop the onion.
2. In a saucepan heat the oil over medium heat and fry the onion for 4–5 minutes, until translucent.
3. Turn up the heat, add the squid and cook for 3 minutes, stirring, until white and opaque.
4. Add the passata, potatoes, a glass of water and a pinch of salt; bring to the boil, cover and cook over low heat for 25 minutes, stirring now and then: the long cooking makes the squid tender again.
5. Add the peas and cook uncovered for another 8 minutes, until the squid and potatoes are very tender and the sauce is thick.
6. Turn off the heat and finish with chopped parsley.