Dora's recipe: Squid with rizoni and peas
Another gorgeous recipe by resident foodie Dora Kitinas-Gogos just for lent: Squid with rizoni and peas
1 kilo of medium or small squid
1 cup peas (can be frozen)
1 onion finely cut
2 cups of rizoni
1 cup white wine
1 tablespoon parsley fine cut
1 cup olive oil
Salt and pepper
1. Prepare calamari by cleaning the insides and cut up into rings, keeping the legs whole.
2. Heat the oil and saute the onion till translucent and add the calamari stirring for another minute.
3. Add the wine, cover and allow cooking for 1-2 minutes.
4. Add the peas with 2 cups of hot water.
5. Add the rizoni with salt and pepper.
6. Cook on low heat with the lid off till the water has evaporated.
7. Add the parsley after you have turned the heat off and it's ready to serve.
NOTE: Squid does not need long cooking as it will go tough. In this recipe I would recommend a larger calamari that needs longer cooking, as it will compete with the time that the rizoni needs to cook.
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