Squid With Tomato And Green Peas - cooking recipe

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 350 g frozen peas

Preparation

Put the olive oil and onion into a flameproof casserole.
Saute over a medium heat, stirring occasionally, for about 10 Minutes until it begins to soften and turn golden.
Add the garlic and cook for 2 minutes, then add the tomatoes and half of the chopped parsley.
Cook at a gentle simmer for 10-15 minutes until the tomatoes begin to thicken.
Slice the cleaned squid into 1.
5 cm rings.
Divide the tentacle clusters in half.
Add to the casserole.
Season with salt and pepper.
Stir well, cover and simmer gently for 20-30 minutes until the squid is tender.
Stir in the peas, season again and cook for a few more minutes until they are done.
Stir in the remaining chopped parsley and serve with plenty of crusty bread to mop up the sauce.