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Discover new recipes using octopus and squid - 107 recipes

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* Available at some supermarkets, specialty foods stores, and natural foods stores

  • SQUID AND BATTER:
  • 1 1/2 pounds frozen cleaned small squid thawed, drained (bodies and tentacles; or 1 pound fresh)
  • 1 1/2 cups all purpose flour divided
  • 1 1/2 cups rice flour* divided
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon peanut oil
  • 1 teaspoon sugar
  • 1 1/4 cups water or more if needed
  • Vegetable oil for deep-frying
  • SALAD:
  • 4 cups frisée lettuce - (abt 2 heads)
  • 2 cups cubed (1/2") peeled seeded fresh papaya
  • 1/2 cup whole roasted salted cashews
  • 6 fresh water chestnuts peeled, and thinly sliced into rounds
  • 1/3 cup thin strips of peeled fresh ginger
  • Spicy-Sour Dressing (see recipe)
  • Toasted sesame seeds as needed
4/5 (1 Votes)

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Tender Grilled Baby Octopus

  • Dressing:
  • 2 pounds baby octopus
  • 1/2 cup olive oil
  • Juice of 1 large lemon
  • 3 garlic cloves, finely chopped
  • 10 sprigs of fresh thyme
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon lemon zest
0/5 (0 Votes)

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Octopus: 1. In a large Dutch oven, place octopus, wine, peppercorns, lemon cut in half, salt, bay leaves, and garl...

  • Octopus:
  • 1 - 1 1/2 lbs octopus (2 small or 1 large octopus)
  • 1 cup white wine
  • 1/4 cup whole peppercorns
  • 1 lemon cut in half
  • 2 tsp salt
  • 2 bay leaves
  • 1 TB minced garlic
  • 1 TB olive oil
  • lemon or orange wedges for serving
  • Rice with Mushrooms:
  • 1 cup uncooked Chinese Black Rice
  • 1 quart baby portabella mushrooms, sliced
  • 1 TB olive oil
  • 1/2 cup olive oil (divided)
  • 1 shallot, peeled and sliced
  • 3 TB sherry vinegar
  • 2 tsp salt to taste
  • few springs parsley, dill to garnish
0/5 (0 Votes)

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In a large, deep skillet, heat the oil

  • 1/3 cup extra-virgin olive oil
  • 2 1/2 pounds mixed cherry tomatoes
  • 2 large garlic cloves, minced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
  • 1 1/2 tablespoons white wine vinegar
  • 1 cup lightly packed small basil leaves
0/5 (0 Votes)

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1. In a large saucepan, heat the olive oil

  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 1/4 cups finely chopped flat leaf parsley
  • 1/4 tsp crushed red pepper
  • Salt
  • 1/3 cup dry white wine
  • 1/2 lb cleaned small squid- tentacles halved, bodies cut into 1/4 inch rings
  • 1 lb fresh pici pasta, preferably black & white
  • 20 littleneck clams, scrubbed
  • 20 mussels, scrubbed
  • 1/2 lb bay scallops
  • 4 small pickled hot cherry peppers, seeded and thinly sliced
  • 1 tbsp fresh lemon juice
0/5 (0 Votes)

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Barbera D'Alba or Chardonnay

  • 1 onion, halved
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 bay leaf
  • 1 1/2 pounds octopus tentacles, separated
  • 1/2 pound green beans, cut into 1 1/2-inch lengths
  • 1 1/2 pounds Yukon Gold potatoes
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
0/5 (0 Votes)

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1. In a very large, deep skillet, heat 1/4 cup plus 2 Tbsp of the oil

  • 1/2 cup evoo
  • 1/2 lb shallots, thinly sliced
  • 1 1/2 lb thin asparagus, tips reserved, spears cut into pieces
  • 1 garlic clove, thinly sliced
  • 1 tsp crushed red pepper
  • salt
  • 1/4 cup dry white wine
  • 1 Tbsp champagne vinegar
  • 1 lb Squid Ink pasta, linguine or tagliatelle
  • 1/2 cup creme fraiche
  • 2 Tbsp snipped chives
  • 2 Tbsp parsley, chopped
  • 1 Tbsp tarragon, chopped
  • 1/4 cup fine dry bread crumbs
  • parmigiano reggiano, freshly grated, for serving
0/5 (0 Votes)

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Cook the linguine according to packet then drain, reserving 4 tablespoons of the cooking water

  • 500 g dried linguine pasta
  • Cooking spray
  • 2 garlic cloves
  • 2 red chillies, deseeded and sliced lengthways 300g Squid rings 350g red and yellow cherry tomatoes, halved or quartered Finely grated zest and juice of 1 lemon
  • 2 tbsp capers, drained and rinsed
  • Large handful mint, roughly chopped
  • Small bag rocket
  • Salt and freshly ground black pepper
0/5 (0 Votes)

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Slice open the squid so it will be flat

  • 3 Squid, innards and 'skin' remove
  • 1 tablespoon Miso Paste
  • 1 1/2 tablespoon Mirin
  • a pinch of Sugar
  • 1 Calamansi (optional)
0/5 (0 Votes)

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In a pan, heat up the extra-virgin olive oil

  • 4 tablespoons/60 ml extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 teaspoon/15 ml red chile peppers, crushed
  • 5 anchovy fillets, chopped
  • 1 (28-ounces/796 ml) jar tomato puree
  • 2 pounds/1 kg octopus
  • Salt and freshly ground black pepper
  • Large bunch fresh flat-leaf parsley, leaves picked and chopped
0/5 (0 Votes)

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Directions For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the par...

  • 1 1
  • cup/250 ml bread crumbs
  • 2 2
  • ounces/75 g spicy salami, cubed
  • 2 2
  • ounces/75 g smoky scamorza cheese, cubed
  • 1 1
  • cup/250 ml freshly grated Parmigiano cheese
  • 1 1
  • whole egg
  • Large bunch fresh flat-leaf parsley, leaves picked and chopped
  • Salt and freshly ground black pepper
  • 1/4 1/4
  • cup/50 ml extra-virgin olive oil
  • 3 3
  • cups/750 ml white wine
  • 6 6
  • medium squid, cleaned
  • 2 2
  • cloves garlic
  • 1 1
  • chile pepper, thinly sliced
  • 1 1
  • pound/500 g cooked linguine, optional
  • Special equipment: toothpicks
  • leaf parsley, leaves picked and chopped Salt and freshly ground black pepper 1/4 cup/50 ml extra
  • virgin olive oil 3 cups/750 ml white wine 6 medium squid, cleaned 2 cloves garlic 1 chile pepper, thinly sliced 1 pound/500 g cooked linguine, optional Special equipment: toothpicks
0/5 (0 Votes)

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OCTOPUS SALAD Preheat the oven to 350

  • OCTOPUS SALAD
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2 octopuses (abou 2lbs each); ask fishmonger to clean and separate octopus
  • Pinch of red-pepper flakes
  • 1 large red vine-ripened tomato, cut into eighths
  • 1 large yellow fine-ripenend tomato, cut into eighths
  • 1 large vidalia or sweet onion, sliced into 1/4 inch slices
  • Sea salt and freshly ground black pepper, to taste
  • 3 oz feta cheese, crumbled Fresh mint leaves
  • VINAIGRETTE
  • 1/3 cup extra-virgin olive oil
  • 14 cloves garlic, coarsely chopped
  • 4 small shallots coarsely chopped
  • 2 Tbsps shopped basil
  • 1 Tsp thyme leaves
  • 1 sprig of mint (plus additional mint for garnish)
  • 2 Tbsps dry oregano
  • 1 Tbsp dijon mustard
  • 2 tsps kosher salt
  • 1 tsp freshly ground white pepper
  • 1/2 cup rice wine
  • 2 fresh or marinated anchovy fillets
0/5 (0 Votes)

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Salad of Warm Grilled Octopus, Tomato, Sweet Onion, and Feta Cheese Fried Squid, Papaya, And Frisee Salad With Spicy-Sour Dressing