This is a dish to enjoy with lots of crunchy bread to help mopping up the juices. Also it is excellent in the winter with soft polenta.
You often get fried calamari (squid) rings being served in village festivals in Italy. They are tasty but you don't always want to fry them. A classic Italian way of having them is to cook them in tomato sauce and peas. They just go so well together.
It is a pretty straightforward dish: the squid won't be chewy unless you overcook it, 35-40 minutes is the ideal time and you can get your fish monger to clean it so you won't have to mess about at home.
Add a small chilly to give this dish a bit of a kick and enjoy all the flavours of the Mediterranean.
- Prep Time : 30 minutes
- Cook Time : 35-40 minutes
Clean the squid, wash it and cut it into quarters.
In a pan stir fry the garlic cloves with 2 tbsp of olive oil. Add the chopped chilly and the anchovies and cook until the anchovies have dissolved. Add the squid and the wine and let it evaporate for a couple of minutes. Add the tomato sauce, capers, salt and pepper, peas and parsley and cook for 35 minutes until the squid is tender.
Serve with rustic bread and a good bowl of salad.