(Squids with peas and spelt - Our recipe)

Time: preparation: 10 minutes plus fish ........ cleaning time ........ cooking: about 60 minutes 4 squids 100 g (3 1/2 oz) spelt 450 g (1 lb) frozen peas 400 g (14 oz) puréed tomatoes 2 tablespoons dried parsley 2 tablespoons dried chives 2 teaspoons dried bay leaves 2 young fresh onions A glass of white wine A glass of cold water 6 tablespoons extra virgin olive oil Chilli pepper, if you like Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean squids and wash them very well; cut them into rings. Clean, wash and chop onions finely. Wash under running water spelt and drain .
Put all the ingredients but spelt, peas and oil in a large saucepan; season to taste with salt, stir with a wooden spoon and begin cooking over a medium heat, half-covered, stirring now and then. Add spelt after 20 minutes. Keep on cooking, stirring now and then, for about 30-40 minutes; add other hot water only if necessary.
Meanwhile thaw frozen peas following the instructions written in the package. Put them apart. Add them to the soup ten minutes before the end of cooking. Season to taste with salt and continue cooking until fish is tender and cooking juice is well retired.
When you switch off the gas, add extra virgin olive oil, stir and let your soup rest for about 10 minutes. The dish is ready.

Note
- You can also use frozen squids. In this case you have to thaw them at room temperature
  before preparing the soup.
- It's a tasty one-plate meal. You can complete the meal with fresh fruit.
- You can make it all year.

What's the right wine?
Our suggestion is: Tolegro Rosato (rosé wine from Calabria - Italy) or Bianco di Pitigliano Lunaia (white wine from Tuscany - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".