Slow Braised Squid, Peas and Tomatoes.


Every day I rise at dawn and follow the same morning rituals. I wish I could say that this included yoga or stretching or a brisk walk around the oval!  One day, maybe next week, if it’s not raining.  After grabbing the first cup of tea, I turn on the computer, check a few emails, then look at the Bureau of Meteorology ( BOM for short)  for rain, wind, and temperature predictions. This morning a nice big dark rain pattern is above me: I can hear it pounding loudly on the tin roof as I watch the colourful radar pictures on my screen. I shiver with delight.  After grabbing a coffee, and perhaps a toast, my next ritual is to plan the food for the day. I usually make a rough plan, leaving a little room for spontaneity. Before heading to the kitchen to make stock or soak beans, I check the newspapers, the Age, The Guardian and La Repubblica, the latter to check on the demise of Berlusconi. Berlusconi Vai Via.

This slow braised squid recipe hits the spot on rainy days. The fish is locally caught and sustainable and the ingredients are few. Squid is the poor cousin of Calamari. In Melbourne, squid may cost around $5-6 a kilo whereas calamari costs around $20.00 a kilo. Squid comes into its own when it it is cooked slowly for a long time.  It is cheap and slippery, just like Berlusconi.

Seppie con Piselli e Pomodori  – Squid with peas and Tomatoes.

  • 60 ml Olive Oil
  • 1 onion, finley chopped
  • 3 garlic cloves, finely chopped
  • 1 kilo fresh squid, cleaned, peeled, sliced in thin lengths, includung tentacles.
  • 1 cup red wine
  • pinch or dried chilli flakes or 1 chopped fresh chilli
  • 200 g peas ( frozen are fine)
  • 400g g peeled tomatoes or 1 can of tomatoes with juice.
  • 1 small bunch of flat leafed parsley, finely chopped.
  1. Heat the oil in a large, heavy based enamel casserole. Cook the onion and garlic until soft.
  2. Add the squid and stir around a little, then add the chilli, wine, salt and pepper. Add the tomatoes.
  3. Cover, then cook on lowest heat for 30 minutes, then add the peas, then cook a further 10 minutes.
  4. Add parsley before serving.

Serve with either polenta or mashed potatoes in wide bowls.

What morning rituals do you follow? Do you need tea or coffee before the brain fires up?



14 thoughts on “Slow Braised Squid, Peas and Tomatoes.”

  1. Interesting recipe, Francesca… I can’t imagine squid with tomatoes and those other flavours, but surely it is delicious otherwise you wouldn’t make it.


  2. Is he still around? Hard to believe really he’s managed to get away with so much for so long! I didn’t realise there was such a large price difference between squid and calamari. We get calamari here on the wet market but I’ve not been brave enough to buy it yet. One of these days….


  3. I like hearing about your morning routine – and I would like to do the yoga upon rising too (and your humor is fun when you say “maybe next week, if it’s not raining…;))
    and the recipe looks mmmmmmm


  4. Celia’s Ramblings post reminded me I need to get over to Faros Brothers. And this recipe is just what I have in mind for a cool Saturday evening dinner 🙂


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