I like this combination of peas and squid – it is fresh, summery and light.
800g/1 lb of the freshest squid
250g/8oz fresh peas
40g/11/2oz unsalted butter
3 sprigs of sage, leaves only, chopped
1 clove of garlic, finely chopped
200ml/7fl oz dry white wine
Prepare the squid as per the first recipe, then cook the peas in well-salted water till just tender.
Place a heavy-based pan on a medium heat on the stove; when warm, add the butter and melt until just foaming.
Once the butter has melted, add the peas, sage and garlic, stir once or twice, turn up the heat and add the wine.
Cook for 2-3 minutes to reduce slightly.
While the wine is reducing, cook the squid as per the previous recipes (see related links).
Once cooked, add to the peas, stir well to combine then serve while really warm.