CALAMAR WITH PEAS
1 pack of sliced squid Pescanova 500 grams.
1 bag of peas Pescanova 400 grams.
200 gm. Ripe tomatoes.
½ head of garlic.
3 tablespoons food oli.
Salt and pepper.
Thaw products as indications of the pack.
Sofreír in a pan to very low heat onion and garlic, chopped. When gold was added squid and remain on the fire until they take colour.
It adds let it reduce. Add crushed tomatoes and without nuggets, salt and pepper. Leave it cook a bit and adds a glass of water. When it starts to boil incorporates peas and remains on fire for 20 minutes. Revise salt if needed and cover with 3 tablespoons squid food oli.
Besides putting the eggs cook for 15 minutes, until they are hard.
Pelarlos and partirlos in half.
Put the peas with squid in a fountain and is decorated with boiled eggs.