Squid and Peas

• 6 whole Large Squid
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Peeled
• 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Dry White Wine
• 1/2 pounds, 2-58 ounces, weight Peas, Fresh Or Thawed From Frozen
• 1 pinch Salt
• 1 pinch Freshly Ground Black Pepper
• 6 tablespoons, 2 teaspoons, 4-58 pinches Water, Or More As Needed
• 1 sprig Parsley, Chopped

1. Clean the squid, dry them and cut them in pieces (around 3 cm).
2. Use both body and tentacles.
3. In a large pan, put the extra virgin olive oil and the garlic cloves.
4. Fry the garlic at low heat for a couple of minutes.
5. Add the squid into the pan, increase the heat to medium/high and cook for 2 minutes.
6. Then add the white wine and cook for 2 more minutes.
7. Cover with a lid, lower the heat and cook for 15 minutes, stirring from time to time.
8. After the 15 minutes are over, add the peas to the squid.
9. Season with salt and pepper, add the water, and cook covered for 30 minutes more.
10. Stir from time to time and add more water if necessary.
11. Finally, add the parsley, check the salt and pepper, and serve.
12. These are perfect served with warm croutons.

olive oil, garlic, white wine, frozen, salt, freshly ground black pepper, water, parsley

Taken from tastykitchen.com/recipes/main-courses/squid-and-peas/ (may not work)