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Categories: Fish and shellfish, Main courses, Quick and easy

Seafood stew with peas

Seafood stew with peas
Los Angeles Times

One of the sorriest of all the silly slams against Southern California is the one that says we don't have seasons. That is a lie. If you want proof, go to the farmers market. Particularly during the spring and summer, ... Read more

Total time: 50 minutes | Serves 4 to 6
  • 6 ounces pancetta, thickly sliced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup white wine
  • Pinch saffron
  • 1 pound shelled peas
  • 1 1/2 pounds Manila clams
  • 1 pound squid, tubes sliced in rings and tentacles cut in half

Step 1Chop the pancetta and cook it in the olive oil in a large skillet over medium heat until the fat is rendered and the pancetta crisps, about 10 minutes.

Step 2Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the wine and saffron and cook until the wine reduces slightly, about 5 minutes.

Step 3Add the peas and cook just until they begin to soften and lose their starchy taste, 3 to 5 minutes. Add the clams, raise the heat to high and cook, covered, until they just begin to open, about 3 minutes. Add the squid and cook just until it firms, about 3 minutes. Serve immediately.

Each serving:
394 calories; 43 grams protein; 21 grams carbohydrates; 4 grams fiber; 12 grams fat; 3 grams saturated fat; 249 mg. cholesterol; 295 mg. sodium.
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