Pea Stew with Squid, Clams, Bacon, and Mint
Fresh peas are stewed in a rich broth made from simmered pea pods, paired with squid, clams, smoked bacon, and mint oil.
Story
This vibrant, savory dish features plump fresh peas slow-cooked in a deep, aromatic broth extracted from fresh pea pods, paired with tender squid, juicy briny clams, crispy smoked bacon, and a bright hint of mint oil for a fresh, balanced finish.
Ingredients
fresh peas
1 kg
squid (already cleaned)
800 g
clams
500 g
smoked bacon
100 g
mint
1 bunch
vegetable oil (for making mint oil)
500 ml
onion (regular)
4
new onion
4
celery (stalk)
4 stalks
Chinese leek
3 stalks
fine salt
as needed
olive oil
as needed
onion
celery
Instructions
1
Making Pea Broth (Caldo de Ervilhas)
Cut 4 onions, 4 celery stalks, and 3 leeks into uniform pieces. Sauté the onions in a pot without browning them until they turn translucent. Add snow peas and stir-fry with the onions for 1 minute, taking care to keep the snow peas bright in color. Next, quickly add the leeks and celery stalks, then pour in 1.5 liters of water a few seconds later. Once the water comes to a boil, keep at a gentle simmer for 30 minutes. Turn off the heat, add 4 sprigs of mint with leaves, cover the pot and let steep for 10 minutes. Strain and set aside for later use.
2
Making Mint Oil (Óleo de Hortelã)
Bring a pot of water to a rolling boil (do not add salt). Once boiling, add 40g of mint and blanch for 30 seconds. Remove immediately and plunge into ice water to cool and retain the color. Drain the mint, add to a blender along with vegetable oil, then blend until you reach your desired texture and color.
3
Preparing Squid and Clams
Clean the squid and cut it into strips. Soak the clams in water for 1 hour, changing the water multiple times to purge the sand. After cleaning, place them in boiling water and cook until they open, then immediately remove and plunge into ice water to cool. Once the squid and clams are prepped, store them in the refrigerator for later use.
4
Preparing the Bacon
Remove the hard rind from 100g of smoked bacon, first cut it into strips, then dice into small cubes, and set aside.
5
Stewing (Final Preparation)
Cut 2 fresh onions, and sauté them in olive oil until translucent. Add the diced bacon and stir-fry until fragrant. Add fresh peas and stir-fry for 1 minute. Pour in the previously made pea broth and fine salt. Bring to a boil, then turn to low heat and simmer for 10 minutes.
6
Finishing
After 10 minutes, add the prepped squid, clams, and 4 sprigs of mint with leaves. Taste and adjust the salt as needed. Continue cooking over low heat for 7 minutes to fully cook the seafood and let it absorb the flavor. Meanwhile, cut the other 2 fresh onions into quarters, and pan-fry them in a separate skillet until they are caramelized and browned. Add the caramelized onions to the stew, and it is ready to serve (can be paired with the mint oil).
