Sous Vide Squid with Sugar Snap Peas Recipe

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Written by Jason Logsdon
This is a good way to highlight squid while moving away from the breaded and fried calamari style. The peas and vegetables add a sweetness and help complement the squid flavor while the sauce adds richness and body to the dish.

I've found that it is much easier to cook tender sous vide squid than when it is traditionally prepared. The sous vide really tenderizing it first and you just warm it with the further cooking.

 Sous vide squid puttanesca temperature This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Squid with Sugar Snap Peas Recipe

 By Jason Logsdon
Published June 22, 2012
Cooking Time: 2 to 4 Hours (why the range?)
Temperature: 138°F / 58.8°C
Serves: 4 People

Sous Vide Squid with Sugar Snap Peas Ingredients

For the Squid

14 ounces squid, cleaned
Salt and pepper

For the Peas

3 cups sugar snap peas, cleaned
½ onion, cut into 1/4" strips
1 orange or yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
2 tablespoons sesame oil
4 garlic cloves, minced
2 teaspoons fresh ginger, grated
3 tablespoons soy sauce
6 tablespoons oyster sauce
5 tablespoons rice wine vinegar
½ cup chicken stock
2 tablespoons cornstarch
4 tablespoons cold water

Sous vide squid puttanesca sealed

Sous Vide Squid with Sugar Snap Peas Instructions

Pre-Bath

Preheat the water bath to 138°F / 58.8°C.

Rinse the squid under cold running water and cut into rings or thin strips. Season the squid with salt and pepper and seal in the sous vide pouch. Add to the water bath and cook for 2 to 4 hours, until it becomes tender.

Finishing the Sous Vide Squid with Sugar Snap Peas

About 10 minutes before the squid is done start making the peas.

In a pan over medium heat add the oil and warm. Add the onion and cook until it turns translucent, about 5 minutes. Add the peas, peppers, ginger, and garlic then cook for 3 more minutes. Add the soy sauce, oyster sauce, vinegar, and stock then simmer for 2 minutes.

In a separate bowl whisk the cornstarch and cold water together. Add this to the pan with the peas and sauce while stirring quickly. Bring to a boil. Remove the squid from the sous vide pouches and pat dry and add to the pan. Stir well and remove from the heat.

Serve the squid in a deep plate or bowl with white or basmati rice.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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