Steps

1. Shell the green peas and extract the seeds.
   🕒 01:17
2. Do not discard the emptied green pea pods. [The Secret Tip!] The pods release a delicious broth, enhancing the dish's umami.
   🕒 01:44
3. Place the green pea pods and water in a pot, and simmer over low heat for about 10 minutes to extract the broth.
   🕒 02:28
4. Heat 3 tbsp of olive oil in a separate pot and sauté finely chopped 1/2 medium onion.
   🕒 02:55
5. Cut the 400g Japanese flying squid into bite-sized pieces of about 1cm width, including the tentacles, body, fins, and beak, so they are easy to eat when stewed. Remove the cartilage.
   🕒 03:01
6. Once the onion is softened, add minced 1 clove garlic and 2-3 dried red chili peppers, and sauté until fragrant.
   🕒 03:27
7. Add the cut Japanese flying squid to the pot and stir-fry until it turns white and opaque. [The Secret Tip!] Squid becomes tender after it initially firms up during cooking.
   🕒 04:47
8. Add 200cc white wine and reduce until the alcohol evaporates.
   🕒 05:22
9. Once the white wine has reduced, add the shelled 300g green peas. [The Secret Tip!] This is simmered thoroughly to prioritize flavor over vibrant color.
   🕒 05:36
10. Add the broth extracted from the green pea pods to the pot with the squid and green peas. If there is too much liquid, simmer uncovered; if there is too little, cover and simmer for 20-30 minutes.
    🕒 06:15
11. Taste and adjust seasoning with salt to taste. [The Secret Tip!] It's recommended to keep the saltiness light.
    🕒 07:07
12. Serve in bowls and drizzle with olive oil as desired.
    🕒 07:35