Squid and peas

LET’S GET COOKING

Method

1. 1

   Cut the squid bodies into rings and the tentacles into pieces. Chop the garlic, onion and parsley; drain the peas.

2. 2

   Heat the oil and butter in a pan and gently soften the garlic and onion.

3. 3

   Add the squid, stir and pour in the white wine. Let it evaporate, then add the parsley.

4. 4

   Cook over a low heat for about 15 minutes. Add the peas and continue until the squid is tender, checking carefully so the already cooked peas do not break up. Add a little hot water if the pan starts to dry out.

5. 5

   Add the breadcrumbs a little at a time and stir to thicken the cooking juices. Adjust the salt at the end and serve with the crostini.