Calamari Stew with Peas
Calamari, one of various types of squid popular in Italian cuisine, takes its name from the Italian word for inkwell, calamaio, given the creature’s infamous black-ink defense mechanism. From region to region throughout Italy, you’ll find recipes such as fried calamari—typically the very small, intact calamaretti—or larger stuffed calamari, baked or stewed. This recipe is known in Italian as calamari in umido, which best translates to ‘stewed’ or ‘cooked in its own juices’, and is for 3-4 servings.
Purchase already cleaned calamari or have your fishmonger do this for you. Slice the body of the calamari width-wise into ¼-inch rings and roughly chop the tentacles and set all aside. Finely chop the shallot, garlic, and parsley and mince the chili pepper, then cook these in a few tablespoons of olive oil in a casserole-type pot over medium heat until soft. Add the calamari pieces and combine. Cover with the wine, turn up the heat and let simmer until the wine has reduced. Now add the peas, tomato purée, salt and pepper to taste. Stir well and keep on high heat, uncovered, for about five minutes. Transfer to low heat, cover and cook for an additional 15-20 minutes. Turn off the heat and let the stew rest before serving. Garnish with more fresh parsley and serve with grilled or toasted bread. This stew is very good the following day.
