Seafood Stew With Peas

Recipe Ingredients

6 oz	170g	Pancetta - thickly sliced
2 tablespoons	30ml	Olive oil
1		Onion - chopped
3		Garlic cloves - minced
3/4 cup	177ml	White wine
1		Saffron
1 lb	454g / 16oz	Shelled peas
1 1/2 lbs	681g / 24oz	Manila clams
1 lb	454g / 16oz	Squid

Recipe Instructions

Chop 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.

Add 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.

Add 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. Slice squid body into rings and halve tentacles. Add the squid and cook just until it firms, about 3 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

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.

Source:
The Los Angeles Times, 05-19-2004

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