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.