calamari with peas and bionaturae strained tomatoes

calamari with peas and bionaturae strained tomatoes

Giulia and her father cooking together in the kitchen

calamari with peas and bionaturae strained tomatoes
This recipe is very simple, but at the same time absolutely delicious! It also happens to hold a special place in my heart and will always remind me of my dad. Growing up, I loved going with my parents to the fish stands at the market in Modena. I was very fascinated by ...all the different seafood they sold and how fresh everything looked and smelled. I also loved going because it often meant I got to choose what I wanted to eat in the next few days.

This recipe has always been my favorite and happens to also be one of my dad’s favorite dishes. I would always beg to get calamari and my dad would always agree, when we got home we would cook this simple meal and usually eat it with fresh bread that my mom made. It was always delicious.

Sharing this meal with my dad has always been something very special to me, for this reason I wanted to share it with you! I hope you enjoy it as much as I do and taste the beauty that is in its simplicity!

Love,
Giulia

For this recipe, Giulia calls for products from our sister brand, bionaturae! Visit bionaturae.com to shop now or check the store locator for a store near you!

Calamari Stew with Peas and Tomato Sauce

Ingredients

Instructions

  1. Prepare the calamari by cleaning if necessary. Chop the body into half-inch rings and keep the rest together as a whole. 
  2. Finely chop the onion, while heating the olive oil in a pan on medium heat. Once the oil is hot throw in the onions and stir frequently to avoid them burning.
  3. Once the onions are softened and golden throw in the calamari. Salt them slightly and stir to avoid them sticking to the pan. Cook on medium heat for about 5 minutes.
  4. Pour in the strained tomatoes. Adjust the heat so that the mixture is simmering lightly. Salt again slightly, stir, cover the pan with a lid and let cook for about 10 minutes.
  5. Check whether anything is sticking to the bottom of the pan or if too much liquid has evaporated. If so, add a couple tablespoons of water. Then add the peas and cover again, letting cook for another 20 minutes. Stir occasionally and add water if needed. 
  6. Finally, add chili powder to taste and salt if needed, and let cook for an additional 5 minutes. Then serve warm, with bread or on its own.