Pan-Seared Calamari with Crispy Potatoes and Sweet Peas

Calamari (squid) and peas pair beautifully: the peas add sweetness that balances the briny, savory notes of the calamari. With a robust tomato base and layers of aromatics, the finished dish offers pleasing contrast in both taste and texture. This version is straightforward to prepare; it simply requires patience while the calamari gently tenderizes in the sauce.

Ingredients

To prepare Calamari, Potato and Peas you will need the following ingredients:

• 1/4 cup olive oil
• 2 anchovy filets
• 1/2 cup chopped yellow onion
• 1/2 cup chopped flat-leaf parsley, divided
• 2 Tbsp chopped garlic
• Pinch crushed red pepper
• 1 lb calamari, cleaned and bodies sliced into 1/2″ pieces
• 1/4 cup dry red wine (merlot, chianti or similar)
• 1 (28 oz) can whole tomatoes, hand-crushed
• 1/2 can water (use the empty tomato can to measure)
• 1 russet potato, cut into 1/2″ chunks and held in cold water
• 1/2 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 2 Tbsp red wine vinegar
• 8 oz frozen peas, defrosted
• 1/4 cup pitted and chopped oil-cured black olives

Notes on ingredients: good-quality frozen cleaned calamari is convenient and reliable; if you buy fresh, both tentacles and sliced bodies work well. Frozen peas are an easy year-round option — add them at the end so they keep their color and sweetness.

Step-By-Step, Pro-Tips included!

High-level method:

1. Heat the olive oil in a large skillet or Dutch oven over medium‑low heat. Add the anchovy filets and cook, stirring, about 3–4 minutes until the anchovies dissolve into the oil.
2. Add the chopped onion, half the parsley, garlic and crushed red pepper. Sauté about 3 minutes until the onion softens. Add the calamari and sauté another 1–2 minutes.
3. Deglaze with the red wine, scraping any browned bits from the pan. Stir in the hand‑crushed tomatoes, half a can of water, the drained potato chunks, dried oregano, salt and pepper. Combine gently.
4. Bring to a light boil, then reduce to a gentle simmer. Uncover and simmer for 40–45 minutes, stirring occasionally, until the potatoes and calamari are very tender and the sauce develops depth.
5. When tender, stir in the red wine vinegar, defrosted peas, chopped olives and the remaining parsley. Cook 1–2 minutes more until peas are warmed through. Taste and adjust seasoning, then remove from heat and serve.

Pro tip: Remember the classic rule for calamari—cook very briefly, or cook long. This recipe follows the long method so the calamari becomes tender and silky. Stir occasionally during the simmer to prevent sticking and to encourage even cooking.

Recipe Variations for Calamari, Potato and Peas

Ideas to adapt the recipe:

• Seafood stew: Turn this into a mixed seafood stew by adding clams and mussels after deglazing with wine. Remove them when they open and add back later with shrimp or bay scallops so the delicate seafood finishes quickly.
• Pasta: Serve the sauce with pasta (spaghetti, linguine or bucatini). If using potatoes, chop them smaller so they integrate with the pasta. Top with toasted breadcrumbs for texture.
• Lower carbs: Omit the potatoes and increase the calamari for a higher‑protein, lower‑carb dish.

Different Ways to Enjoy Calamari, Potato and Peas

This dish works well as a main course or alongside other seafood dishes. It is an excellent choice for holiday seafood dinners such as a Christmas Eve meal, but also makes an approachable weeknight entrée when you want something satisfying and flavorful.

I like to serve it with a simple green salad dressed in red wine vinaigrette, rustic bread to soak up the sauce, and a glass of a dry red wine. Leftovers hold up well and the flavors often deepen after a day or two in the refrigerator.

Kitchen Tools & Cookware for Calamari, Potato and Peas

Recommended tools:

• Measuring cups and spoons
• Prep bowls
• Cutting board with non-slip surface
• Sharp chef’s knife
• Garlic press (optional)
• Pepper mill
• Sauté pan or skillet or a Dutch oven for simmering
• Wooden or silicone spoon and tongs
• Large serving spoon

Notes and Storage

• This dish can be made 1–2 days ahead; flavors meld nicely. Reheat gently on the stovetop.
• It freezes well in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.

Buon appetito! If you try this Calamari, Potato and Peas recipe, enjoy the comforting balance of briny seafood, sweet peas and tender potatoes in a vibrant tomato sauce.