Seafood stew with peas

Time 50 minutes
Yields Serves 4 to 6
Seafood stew with peas
(Los Angeles Times)

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. Add the squid and cook just until it firms, about 3 minutes. Serve immediately.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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