Baby Squid with Peas and Prosciutto

1. 1

   In a large saucepan, heat 2 tablespoons of the olive oil.

2. 2

   Add the onion and cook over moderately high heat, stirring occasionally, until golden brown, about 4 minutes.

3. 3

   Stir in the prosciutto and cook over moderate heat until lightly browned, about 2 minutes.

4. 4

   Add the peas, cover and cook for 2 minutes longer.

5. 5

   Remove from the heat.

6. 6

   In a large skillet, heat 1 tablespoon of the oil until shimmering.

7. 7

   Add half of the squid, season with salt and pepper and cook over high heat, stirring once, until just white throughout, about 2 minutes.

8. 8

   Using a slotted spoon, transfer the squid to the saucepan with the peas and cover.

9. 9

   Repeat with the remaining 1 tablespoon of oil and squid.

10. 10

    Add the white wine to the skillet and boil over high heat until reduced by half, about 3 minutes.

11. 11

    Scrape the wine into the saucepan and cook over moderate heat until the squid and peas are just heated through, about 30 seconds.

12. 12

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.