COOK'S CORNER ANSWERING THE CALAMARI RECIPE CALL.

Byline: Natalie Haughton Food Editor

When Linda West of Glendale requested recipes for preparing calamari, a couple of readers sent along selections from different Italian cookbooks. Two variations on the squid theme follow - one a stew, the other a pasta dish with broccoli.

STEWED SQUID WITH TOMATOES AND PEAS

(Shared by Ruth Nebron, Valley Glen)

1 1/2 tablespoons finely chopped yellow onions

3 tablespoons olive oil 

1 1/2 teaspoons finely chopped garlic

1 tablespoon finely chopped parsley

3/4 cup canned coarsely chopped Italian tomatoes with their juice

2 pounds smallest possible squid, cleaned and prepared for cooking

Salt and freshly ground pepper to taste

2 pounds fresh peas (unshelled weight) OR 1 (10-ounce) package frozen peas, thawed

Put onion in a flameproof casserole with olive oil and saute over medium heat until it begins to turn pale gold. Add garlic and saute until it colors lightly but does not brown. Add parsley, stir once or twice, then add tomatoes. Cook at a gentle simmer 10 minutes.

Slice squid sacs into rings about 3/4- to 1-inch wide. Divide tentacle cluster into 2 parts. Add all squid to casserole, then add salt and pepper; stir, cover and cook at a gentle simmer 30 minutes.

If you are using fresh peas, add to casserole at this time. Cover and continue cooking until squid is tender, about another 20 minutes. (Cooking times vary considerably, depending on size and toughness of squid, so test from time to time with a fork. When squid is easily pierced, it is done.)

If you are using thawed frozen peas, add them to casserole when squid is almost done as they need only a few minutes cooking time. Taste and adjust salt and pepper, if necessary, before serving. Makes 4 to 6 servings.

NOTE: Can be prepared entirely ahead of time and refrigerated up to 2 days. Warm up slowly just before serving.

From ``The Classic Italian Cookbook,'' by Marcella Hazan.

MAMA'S SQUID WITH BROCCOLI

(Shared by Peter A. Grisanti, Granada Hills)

3 pounds cleaned squid (see below)

Water

1 1/4 cups plus 1 tablespoon olive oil

2 cloves garlic

1/2 to 1 1/2 teaspoons crushed red pepper flakes (depending on spiciness desired)

1 bunch fresh broccoli

1 pound spaghetti

2/3 cup grated Pecorino Romano cheese

1/8 teaspoon ground black pepper

Add squid rings to a large pot of boiling salted water and cook until tender, about 15 minutes. Add tentacles and cook 5 minutes more. Drain and set aside.

In a large skillet, heat 1 1/4 cups oil over medium heat. Add garlic cloves and cook and stir 2 to 3 minutes to flavor oil. When garlic turns golden, remove and discard. Add red pepper flakes, cook and stir 1 minute; do not let burn. Add cooked squid. Remove from heat, cover to keep warm.

Cut woody stems from broccoli and cut florets and tender stems into 1- inch pieces. In a large pot of boiling water, cook broccoli until tender crisp, 5 to 6 minutes. Remove broccoli with a slotted spoon and add to cooked squid. Cover to keep warm.

Add spaghetti to boiling broccoli water and cook until al dente. Drain well, reserving 1/2 cup water. Add reserved water to squid and broccoli mixture and heat over low heat, 1 to 2 minutes.

Oil a large serving platter with remaining 1 tablespoon oil and place spaghetti on platter. Pour squid-broccoli mixture over; toss to mix well. Sprinkle cheese over and season with black pepper. Serve hot. Makes 4 or more servings.

From ``Ciao Italia,'' Mary Ann Esposito 

TO CLEAN SQUID: Remove head by pulling it away from the body. Cut off the tentacles below the eyes and discard the head. Pull out the membranes from the interior cavity of the squid. Remove plastic-like spine bone from inside of squid. Pull off tough outer skin. Wash body and tentacles in cold water. Cut body into 1/4-inch rings and dice tentacles.