One of the things I look forward doing the most when I get to Puglia is go and see the beautiful clear deep turquoise sea. I’ve been very blessed and have enjoyed countless swims in what I believe are some of the best beaches in the world. This southern Italian region has two coastlines. The Ionic on the west coast and the Adriatic on the east. Which means that local fresh fish and seafood are featured in many regional dishes.
Here is one of those traditional recipes. Puglian squid and pea stew is one of those dishes that encompasses the simplicity of Puglian cooking. Only using a couple of statement ingredients it brings you the Mediterranean flavour of this beautiful southern Italian region. A well balanced meal, enjoyed with a lovely crusty bread to mop up all those juices.
Puglian squid and pea stew ( 2 people)
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 1 bay leaf
- Chilli flakes
- 1 lemon, zest
- 200g squid rings
- 75ml white wine
- 8 cherry tomatoes, halved
- 185g garden peas
Puglian Squid and pea stew
- Drizzle and heat olive oil in a pan. Add the onion and soften on a low heat for 10 mins
- Then add the garlic, carrot, celery, bay leaf, chilli flakes and lemon zest. Cook for 5 minutes
- Next, add the squid rings and pour in the wine. Turn up the heat slightly and cook until it has nearly evaporated.
- Then, add the cherry tomatoes, peas and pour in enough cold water so that it just covers the veg. Season for salt and pepper. Bring to the boil and then simmer for 20-25 minutes.
- Serve with fresh chopped parsley and a slice of crusty bread.