Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4
INGREDIENTS:
- 1 3/4 lbs. (800 g) squid
- 5 1/2 oz. (150 g) yellow onions, chopped
- 1 clove garlic, chopped
- 1 bunch fresh basil, sliced
- 1/3 cup plus 1 1/2 tbsp.
- (100 ml) extra-virgin olive oil
- 1 tbsp. minced fresh parsley
- 5 1/2 oz. (150 g) tomato purée
- 1/3 cup plus 1 1/2 tbsp. (100 ml) white wine
- 5 1/2 oz. (160 g) peas, or about 1 cup
- salt and pepper
INSTRUCTIONS:
- Clean the squid by removing the skin from the body and cutting the tentacles from the body. Flip back the tentacles and squeeze out and discard the beak located in the center of the tentacles.
- Remove the eyes, the entrails, and the transparent inner cartilage. Cut the body of the squid into rings.
- Heat the oil in a saucepan over medium heat. Add the onion and sauté. Add the squid and the garlic and let cook for a couple of minutes. Pour in the white wine and let it evaporate.
- Add the tomato purée, peas, parsley, and basil. Season with a pinch each of salt and pepper and cook until the squid is very tender. Serve.
