Recipes Summer Squid Sauté 5.0 (3,147) Add your rating & review This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the stove. By Marcia Kiesel Updated on June 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 2 ½ tablespoons 2 1/2 tablespoons extra-virgin olive oil 1 pound 1 pound sugar snap peas, trimmed 1 teaspoon Salt ½ teaspoon Freshly ground pepper 1 ½ ounces 4 thin slices of pancetta (1 1/2 ounces), finely diced 1 ¼ pounds 1 1/4 pounds cleaned, small squid—bodies cut into 1/4-inch-thick rings, tentacles left whole Directions 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. 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. Rate it Print