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Summer Squid Sauté

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the stove.

  • Total Time:
  • Servings: 4

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  • 2 1/2 tablespoons extra-virgin olive oil

  • 1 pound sugar snap peas, trimmed

  • Salt

  • Freshly ground pepper

  • 4 thin slices of pancetta (1 1/2 ounces), finely diced

  • 1 1/4 pounds cleaned, small squid—bodies cut into 1/4-inch-thick rings, tentacles left whole


  1. In a large skillet, heat 1 1/2 tablespoons of the olive oil. Add the snap peas, season with salt and pepper and cook over moderately high heat, tossing, until blistered in spots and crisp-tender, about 3 minutes. Transfer the snap peas to a bowl.
  2. Add the remaining 1 tablespoon of olive oil to the skillet along with the pancetta. Cook over low heat until the pancetta fat has rendered and starts to brown, about 3 minutes. Add the squid, season with salt and pepper, and cook over high heat, tossing, until just cooked, about 2 minutes. Return the snap peas to the skillet and toss for about 1 minute. Serve right away.

Suggested Pairing

Minerally, northern Italian white.

Contributed By Photo © Con Poulos Published September 2012

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