Squid With Tomato And Green Peas

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.

onion, olive oil, garlic, flat leaf parsley, chopped tomatoes, squid, salt and black pepper, fresh peas