I learned this recipe in Rome. Was lunch time and we were starving. Found a restaurant managed by two sisters, no menu, today we cooked… take it or leave it. There was no way we were leaving, at that point I would eat anything. Of course in the end we had a wonderful conversation with the owners and became friends.
I changed a few things from the original recipe, there was too much liquid and also the peas were overcooked something that does not sits very well with me.
Now with squid, either cook them for a short time or for an hour, so they will become tender again. It is much better cooked for a short time, then you can actually taste the freshness of the squid. I personally find the ones I buy at the Chinese market to be very appropriate for this recipe since there is some sauce to reduce, they are a little fatter than the European ones.
……………………
1 ½ fresh squid clean and cut 1″ ring size [more or less, don't take out the ruler] *
1 medium onion diced
5 gloves of garlic minced
15 oz can tomato sauce
½ cup white wine
1 medium package baby peas defrost
hot red flakes as much you want
1 teaspoon oregano
salt to taste
In a large saucepan, heat the oil. Saute the garlic and onion in the oil until soft and translucent. Add the tomato sauce, salt, oregano, and red pepper. Add the squid and simmer for 20 minutes. Add the peas and cook for another 5 minutes, stirring frequently. Serve with some French or Sourdough bread and plenty of wine.
*Most Important In Cooking: Cutting food the same size as much as possible, guarantees for evenly cooking.
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