Squid with Tomato and Green Peas

Ingredients

• 1 medium onion, peeled and finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, peeled & finely chopped
• 2 tablespoons finely chopped flat leaf parsley

• 1 (440 g) can chopped tomatoes
• 900 g small squid, cleaned
• salt and black pepper
• 350 g fresh peas or frozen peas

Directions

1. 1

   Put the olive oil and onion into a flameproof casserole.

2. 2

   Saute over a medium heat, stirring occasionally, for about 10 Minutes until it begins to soften and turn golden.

3. 3

   Add the garlic and cook for 2 minutes, then add the tomatoes and half of the chopped parsley.

4. 4

   Cook at a gentle simmer for 10-15 minutes until the tomatoes begin to thicken.

5. 5

   Slice the cleaned squid into 1.

6. 6

   5 cm rings.

7. 7

   Divide the tentacle clusters in half.

8. 8

   Add to the casserole.

9. 9

   Season with salt and pepper.

10. 10

    Stir well, cover and simmer gently for 20-30 minutes until the squid is tender.

11. 11

    Stir in the peas, season again and cook for a few more minutes until they are done.

12. 12

    Stir in the remaining chopped parsley and serve with plenty of crusty bread to mop up the sauce.