Squid Recipes


Index


Cumi-Cumi Isi (Stuffed Squid) Keywords: seafood, Indonesian, squid
      1 lb Squid, fresh
    3/4 lb Snapper fillets
      1    Garlic clove
      1    Egg white
    1/2 ts Salt
    1/4 ts Pepper, white
      1 ds Nutmeg
      2    Shallot
      2    Thai chile, fresh
      3    Candlenut
      2    Lemon grass, stem
           Oil; for frying
      1 c  Coconut milk
Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.
Antipasti Alla Noemi Keywords: Italian, seafood, squid, mussels, oysters, crab, lobster, shrimp Venetian cooking allows the delicate flavor of the seafood full rein. This antipasto is actually a filling first course.
      1 lb squid (optional, but highly recommended)
           white wine
     24    fresh mussels in the shell; or
     24    fresh oysters in the shell
     16    cooked crab claws
      1 lb freshly cooked lobster meat
     16    cooked, peeled, large shrimp
      1 lb cooked, peeled, medium shrimp
    1/2 lb cooked tiny shrimp
     16    lemon wedges
    3/4 c  olive oil
    1/4 c  fresh lemon juice
      1 cn imported mushrooms packed in oil
      1 c  mayonaise
    1/3 c  catsup
        brandy to taste
        Worchestershire sauce to taste
Have your fish dealer prepare the squid (skin, remove the long bone on the inside, the yellow deposit, and the ink sac). Wash the squid well, dry thoroughly, and cut crosswise into 1/4" slices resembling rings. Poach in white wine to cover just until tender. Drain. Cool to room temperature. Thoroughly wash and scrub the mussels, removing grit and sand. Place the mussels in a large pot. Pour in 1/2 cup boiling water, cover and steam over medium heat for 5 minutes or until the shells open. They should be cooked and served the same day you buy them. Arrange an assortment of the seafood attractively on 8 plates. Garnish with lemon wedges. Whisk together the oil and lemon juice, and drizzle the mixture over the seafood. Using a whisk, combine the mayonnaise, catsup, brandy, and Worchestershire sauce. Serve a dollop of this sauce on each plate. Makes 8 servings.
Kalamarakia (Greek Squid) Keywords: appetizers, Greek, seafood, squid
  Servings: 12

      1 lb Squid, about 2" long
           Flour; for coating
           Salt
    1/2 c  Olive oil
    1/4 c  Sauterne wine
      1 T  Lemon juice
Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, stir, and turn off the heat. Add lemon juice and stir. Let the squid stand in the sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on small individual plates with forks. Source: Adventures in Greek Cooking, Kopulos
Calamari Farciti Positano (Stuffed Squid) Keywords: squid, Italian, seafood
  Servings: 4

      2 T  Olive oil
      3 sl Pancetta; coarsely chopped (Italian bacon)
      1 T  Onions; chopped
    1/2 ts Garlic
    1/3 c  Bell peppers; chopped
    1/4 ts Red pepper; crushed
     10 lg Mushrooms; coarsely chopped
      4    Parsley spring; chopped
      2    Celery stalk, leaves only
           -chopped
     16    Calamari (bodies about 3" long)
    1/4 c  White wine, dry
      1 c  Rice, cooked
    1/2 ts Salt
      1 pn White pepper
    1/4 c  Bread crumbs
    1/4 c  Parmesan; grated
      1    Egg

  Sauce:
    1/4 c  Olive oil
    1/2 ts Garlic, chopped
      1 pn Red pepper; crushed
      1 c  Italian plum tomatoes;
           -chopped (reserve juice)
      1 c  Juice from tomatoes
      1 c  Fish stock
      3    Basil, fresh; chopped
      3    Parsley sprig, fresh
           Salt and pepper to taste
Clean and skin the calamari. In a skillet, heat the olive oil and pancetta over medium heat. Saut the onions, garlic, red and green bell peppers, and crushed red pepper until onions are lightly browned. (Pancetta is Italian bacon, and can be obtained at any good Italian supermarket). Stir in the mushrooms and cook until mushrooms become moist. Add parsely, celery leaves and chopped squid tentacles and cook for a minute while stirring lightly. Add wine and bring to a boil. Stir in the rice thoroughly. Remove from heat and allow to cool. When mixture is lukewarm, stir in bread crumbs, cheese, and egg, plus salt and pepper to taste. Load the mixture into a pastry bag with a large tip. Squeeze the stuffing into the bodies of the calamari. After stuffing all the calamari, fold the open ends shut and secure with toothpicks. PREHEAT OVEN TO 400 DEGREES F. To make the sauce, heat the olive oil in a skillet over medium heat. Saute the garlic and crushed red pepper for 30 seconds, then add tomatoes, juice, and fish stock. Bring to a boil and reduce by about one-third. Add basil and salt and pepper to taste. Put the stuffed calamari into the sauce. Return the sauce to a boil, then put the skillet into a 400-degree oven for 10 minutes. Remove the calamari from the sauce and keep warm. Put the sauce over a medium heat and reduce for 10 minutes, until appropriately thick. Add chopped parsley and stuffed calamari. Heat through, and serve with lots of sauce.
Calamari in Umido (Squid Simmered in White Wine) Keywords: squid, seafood, Italian
  Servings: 2

     16 sm Calamari, fresh
    1/4 c  Olive oil
      1 T  Onion; chopped
    1/2 T  Garlic; chopped
    1/4 ts Red pepper; crushed
    1/3 c  Chardonnay
    1/4 c  Fish stock
      3    Parsley sprig, Italian; chopped
    1/2 ts Salt
    1/8 ts White pepper
Clean and peel the squid if this has not already been done by the fish market. Heat the olive oil in a skillet over medium heat. Saut the onion, garlic, and crushed red pepper for 30 seconds over medium-high heat, then add the sliced calamari and all the other ingredients. Bring the skillet to a boil and simmer for about three minutes, until sauce is reduced by about one-third. Serves two entrees or four appetizers.
Malaysian Squid Sate with Dipping Sauce Keywords: squid, oriental, appetizers, seafood
  Yield: 8 servings

      3 lb Squid; cleaned and cut into rings
      1 T  Cumin seeds
      2 T  Coriander seeds
      3 sm Dried hot peppers
      2 T  Thai fish sauce
      2 T  Lime juice
      1 T  Brown sugar

  Sauce:
      2 T  oil
      2 T  chopped garlic
      2 T  chopped ginger
      2 T  chopped hot chile peppers, seeds and all
      3 T  lime juice
    1/4 c  Thai fish sauce
      2 ts sugar
      1 T  chili oil
    1/4 c  roasted peanuts, ground to a coarse paste
    1/4 c  finely minced coriander leaves
Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid about 90 seconds on each side. Serve with dipping sauce on the side. Stephen Ceideburg
Risotto con Calamari (Rice with Squid) Keywords: squid, Italian, rice, seafood Yield: 4 to 6 servings This recipe is based on Penelope Casas' Arroz Negro from her excellent book The Foods and Wines of Spain. The result is a superb, rich black risotto. Use only Italian short-grain rice; otherwise the dish will not work. The rice will be mushy.
  1 1/2 lb Squid with tentacles
      4 T  Olive oil
      1 lg Onion; chopped
      1    pimiento; chopped
      1    tomato; peeled, seeded,
           ;& chopped
      2    Garlic clove; minced
      1 T  Parsley, minced
           Kosher salt; to taste
           Pepper; to taste
      1 pn saffron threads
    1/2    chili pepper, deveined; crumbled
    1/4 c  dry red wine
      2 c  short-grain rice
      3 c  fish broth or claim juice, heated to a boil
      1    Pimiento, cut into strips

  Garlic Sauce:
      3    Garlic cloves, crushed
    1/2 c  Olive oil
Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into 1/2-inch-wide rings or into pieces. Chop the tentacles. In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted. Add the squid rings and tentacles and saute for 5 minutes; then add the chopped pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and simmer for 30 minutes. Break the ink sacs into a cup and mix with the wine. Pass this mixture through a sieve several times until most of the ink is extracted. Reserve. Add the rice and boiling hot broth to the casserole and stir in the ink mixture. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, or until the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a 325-degree oven. Bake for 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done. Remove from the oven, cover lightly with foil and let sit for 10 minutes. While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or blender. Very gradually, with the motor running, pour in the oil. Blend until smooth. Serve separately. Note: Serve this dish with a salad and a dry white wine.
Grilled Squid with Asian Slaw & Hoisin Barbecue Sauce Keywords: seafood, Chinese, squid, barbecue
 
      Yield: 4 to 6 servings
 
  Squid:
      5 lb Squid, uncleaned
           -OR
  2 1/2 lb Squid, cleaned
      1 T  Sesame oil
           Salt; to taste
           Pepper; to taste

  Asian Slaw:
      1 lb Green or red cabbage;
           -julienned in strips about
           -5" long & 1/4" wide
    1/2 lg Bell pepper, red; julienne
      2 lg Scallions, cut on sharp bias
    1/2 c  Rice wine vinegar
      1 T  Sugar
      1 ts Ginger, fresh; finely grated
      1 T  Sesame seeds, toasted in a
           -single layer in a 350
           -degree oven for 25 minutes
      1 T  Sesame oil
           Salt; to taste
           Pepper; to taste

  Hoisin BBQ Sauce:
      6 T  Hoisin Sauce
      6 T  Catsup
      2 T  Rice Wine Vinegar
      2 T  Soy Sauce
If you have bought uncleaned squid, clean it as follows: Remove the head with the tentacles from the body. Peel the thin outer membrane from the body. Pull the inner cartilage from the body (This is a single piece that looks like plastic). Discard but save the body. Cut the tentacles off below the eye and remove the hard pebble-like sphere that remains inside the tentacles. Reserve the tentacles. Wash the body thoroughly. It should remain in a bag shape after washing. Rub the squid with the sesame oil and salt and pepper to taste. Set aside while you prepare the slaw. Slaw: In a large bowl, combine the cabbage, red pepper, and scallions. In a separate bowl, vigorously blend all of the remaining ingredients together. Just before serving time combine the cabbage mixture with the dressing and mix well. This rather pungent salad is a good foil for the squid and continues the dish's Eastern inspiration. It should be dressed as close to dinner time as possible so the cabbage stays crisp in contrast to the softness of the squid. Sauce: Combine all of the ingredients, blending well. This sauce keeps 3 weeks, covered, in the refrigerator.

FINAL PREPARATION:

OK, let's move on out to the grill, with the cabbage mixture and dressing in separate bowls ready to go, the cleaned squid in one hand and a beer in the other. Now make one more trip back to the kitchen for the Hoisin Barbecue Sauce. (Or, if you're really dexterous, you can balance the beer bottle under your chin and take everything out at once. A goal to aspire to as the summer progresses.) You should have your squid body and tentacles oiled and slated and peppered on a plate nearby; you need to have your Hoisin Barbecue Sauce and brush; you'll need to have some tongs; and of course you need to have one clean, washed brick, covered with foil. Now a brick is not generally considered a key kitchen tool but it plays a major role here in enforcing the principle that quick, high-temperature cooking makes for tender tasty squid. The size of your squid will determine how many bodies go on the grill per round. If you have squid with 4- to 5-inch bodies, you can get 3 or 4 on at once. The idea here is that the squid bodies go on the grill and the brick goes on the bodies. Over a hot fire, cook the bodies 1 1/2 to 2 minutes per side. Then remove the brick, slap a coat of Hoisin Barbecue Sauce on the bodies use your tongs to roll them around on the grill for 30 seconds more, then remove them. Repeat this process for the rest of the bodies. For the tentacles, you won't need the brick. Just cook them for about 2 minutes, using the tongs to roll them around on the grill, so they are evenly cooked. You are looking for the tentacles to get brown and crispy. When both the tentacles and bodies are cooked, brush a little more sauce on the bodies and slice them in 1/4-inch slices so that they look like little rings. Serve the extra Hoisin Barbecue Sauce as a dipping sauce and encourage your guests to try the squid and slaw together. If you have any leftovers, this dish is ideal for a cold salad, the next day. At the end of this meal, just drop the leftover squid into the slaw. The dressing acts as a marinade that prevents the squid from toughening up and the next day you have a chilled grilled squid salad. From The Thrill Of The Grill by Chris Schlesinger & John Willoughby Copyright 1990
Squid with Saffron Sauce Keywords: squid, Italian, saffron, seafood
 
      8 lg squid (about 2 pounds)
      1 T  Olive oil
      1 sm Onion; chopped
      1    Garlic clove; minced
      2    Egg yolks
    1/2 c  Parmesan; grated
    1/4 lb Prosciutto; diced
    1/2 c  Bread crumbs, fresh
           Salt, kosher; to taste
           Pepper; to taste
      2 T  parsley, fresh; chopped

  Saffron Sauce:
      1 T  Olive oil
      1 sm Onion; chopped
      1    Garlic clove; minced
      1 c  Tomato, Italian; chopped
           & peeled
      1 c  dry white wine
      1 ts crumbled saffron threads
      1    bay leaf
      1 ts Thyme, dried
    1/2 ts Organo, dried
           Salt, kosher; to taste
           Pepper; to taste
      2 T  Italian parsley; chopped
Clean the squid and chop the tentacles. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown. Add the tentacles and cook for 5 minutes. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly. Stuff the squid with the mixture and close the openings securely with a toothpick. Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer. Saut the onion and garlic until they are soft. Add the stuffed squid and the remaining ingredients, except the parsley. Simmer, covered, for 20 minutes, basting the squid with the sauce, if necessary. Uncover the squid and cook for 35 minutes longer. Correct the seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with the parsley, and serve.
Calamari Farciti con Ricotta e Spinaci Keywords: squid, Italian, spinach
 
      Yield: 4 servings
 
      8 lg Squid (about 2 pounds)
      1 md Onion; minced
      1    Garlic clove; minced
      2 T  Olive oil
      1 T  Butter
    1/2 lb spinach, fresh
           -or
    1/2 pk Spinach, frozen; thawed
    2/3 lb ricotta
      1    Egg
      1 T  Italian parsley; chopped
           Salt, kosher; to taste
           Pepper; to taste
    1/2 c  dry white wine
      2 c  canned Italian tomatoes
      1    Lemon; quartered
If using fresh spinach, trim stems and wash. If using frozen, squeeze dry. Preheat the oven to 375 degrees. Clean the squid and chop the tentacles finely. Set them aside. Saut the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach and saut, stirring, until it has wilted. Drain off any extra liquid and cool the spinach. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled spinach mixture. Mix thoroughly and season with salt, pepper, and hot pepper flakes. Stuff the mixture loosely into the squid and close the openings securely with a toothpick. Use the remaining tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish. Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened. If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish.
Calamari Estofado Keywords: squid, Italian
      Yield: 6 servings
 
      2 lb Squid, med
    1/2 c  Bread crumbs
    1/4 c  Romano; grated
      1 T  Parsley; chopped
      2    Egg
      1    Garlic clove; minced
           Salt
           Pepper, black
           Olive oil
           Tomato sauce
Wash and clean squid thoroughly and drain well, but leave whole. Combine bread crumbs, cheese, parsley, eggs, garlic, salt and pepper. Mix and blend well together. Stuff bodies of squid and sew opening. Brown in hot olive oil until they start to turn slightly pink. Remove from pan and place in tomato sauce. Cook until tender. Serve over pasta.
Squid Salad with Tamarind Keywords: Squid, Indian
      Yield: 4 servings
 
    1/4 c  Tamarind liquid
      2 T  Fish sauce
      2 T  Lime juice
      1 T  Sugar
      1    Onion, med; sliced thin
      3    Serranos
      5    Garlic clove; chopped fine
      1 t  Oil
  1 1/2 t  Ginger, fresh; minced
  1 1/2 lb Squid tube; cleaned & cut in
           Salt
    1/4 c  Mint, fresh; julienned
    1/4 c  Cilantro; chopped coarse
      2 c  Bean sprouts, fresh
      1 c  Carrots; thinly julienned
    1/2 c  Peanuts, roasted; chopped co
In large bowl, combine tamarind liquid, fish sauce, lime juice, sugar, onion, chili peppers and half the garlic; set dressing aside. Heat large frypan to high heat. Add peanut oil, ginger, remaining garlic and squid and saute for about one minute or until squid just starts to turn opaque. Drain off excess liquid. Add sauteed squid to dressing and toss well. Season to taste with salt. Let cool to room temperature, stirring occa- sionally. Add mint, cilantro, bean sprouts and carrots to squid mixture and toss thoroughly. Top with peanuts. Makes four to six servings.
			   Origin:  Newspaper Article
                           Shared by: Sharon Stevens.