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Slow cooked squid with tomatoes & peas


  • Clean the squid and then cut the tentacles in half lengthways and the tubes into rings. Set aside.
  • Heat a little oil in a large heavy-bottomed pan and gently saute the garlic and onion until tender, stirring now and again. Add the tomatoes with 1 cup stock, seasonings and the soy. Mix well, bring to the boil and gently cook for 10 mins, adding more stock if too thick. Taste for seasoning.
  • Then toss the squid in the sauce, cover, turn the heat down and gently cook for about 40 mins.
  • When the squid is tender, after about 30 mins, add the peas and finish cooking.
  • Serve with a sprinkling of parsley on top.


  • 1 kg small squid
  • olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, finely chopped
  • 2-3 cans diced tomatoes
  • 1+ cup fish stock
  • sea salt & freshly ground pepper
  • a good splash of soy sauce
  • 2 cups frozen peas, thawed
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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