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Baby Squid with Peas and Prosciutto
© David L. Reamer

Baby Squid with Peas and Prosciutto

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  1. 1/4 cup extra-virgin olive oil
  2. 1 medium onion, thinly sliced
  3. 3 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  4. 2 cups thawed frozen baby peas
  5. 1 1/2 pounds cleaned small squid—bodies sliced crosswise 1/4 inch thick, tentacles left whole
  6. Salt and freshly ground black pepper
  7. 1 cup dry white wine
  1. In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden brown, about 4 minutes. Stir in the prosciutto and cook over moderate heat until lightly browned, about 2 minutes. Add the peas, cover and cook for 2 minutes longer. Remove from the heat.
  2. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add half of the squid, season with salt and pepper and cook over high heat, stirring once, until just white throughout, about 2 minutes. Using a slotted spoon, transfer the squid to the saucepan with the peas and cover. Repeat with the remaining 1 tablespoon of oil and squid.
  3. Add the white wine to the skillet and boil over high heat until reduced by half, about 3 minutes. Scrape the wine into the saucepan and cook over moderate heat until the squid and peas are just heated through, about 30 seconds. Serve right away.
Serve With Crusty bread.

Suggested Pairing

A favorite of the owners of Castel de Paolis, this simple dish tastes great with a zippy Italian white blend.



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