3 Tbsp extra-virgin olive oil, divided
1 small red onion, finely chopped
2 cup vegetable broth or water, plus more as needed
12 oz squid, cleaned (see Ingredient Note)
¾ tsp salt, divided
¼ tsp freshly ground pepper, plus more to taste
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
1 lemon, cut into wedges
1. Rinse split peas under running water to remove any grit; pick out any small pebbles.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the split peas and toss to coat. Add broth (or water) and bring to a boil over high heat. Reduce the heat to a simmer and cover. Cook, stirring occasionally to prevent sticking and skimming any foam off the surface, until most of the liquid has been absorbed and the split peas are very tender, 45 minutes to 1 hour; they should disintegrate easily. If the liquid is gone before the peas are done, add a little more liquid and continue cooking.
3. Meanwhile, cut squid body (or tubes) into 1/2-inch rings; leave the tentacles whole. Combine rings and tentacles with 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
4. Transfer the peas to a food processor; add 1 1/2 teaspoons oil, lemon juice and the remaining 1/4 teaspoon salt and process until creamy, with a consistency similar to mashed potatoes. Spread the puree (fava) onto a serving platter.
5. Preheat grill to medium-high.
6. Thread the squid rings and tentacles on skewers. Oil the grill rack. Grill the squid, turning once, until firm but tender, about 4 minutes total. Remove the grilled squid from the skewers and arrange on top of the fava. Drizzle with the remaining 1 tablespoon oil, season with pepper and sprinkle with parsley. Serve with lemon wedges.
Ingredient note: Squid, also known as calamari, is sold frozen or fresh in the seafood department of the grocery store. Look for it already cleaned, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
Equipment: Three 12-inch wooden or metal skewers
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 214 12%
- Calories from fat 72 44%
- Total Fat 8gm 20%
- Sodium 471mg 32%
- Total Carbohydrates 20gm
- Fiber 8gm
- Protein 14gm
- Cholesterol 132mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.