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Discover new recipes using octopus and squid - 107 recipes

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In small bowl mix fish sauce thru to sugar

  • 1 lb squid cleaned
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp oyster sauce
  • 1/4 tsp Thai red curry paste
  • 2 tsp sugar
  • 2 tbsp vegetable oil
  • 3 cloves garlic coarsely chopped
  • 1/4 c coriander leaves ( if you can't find fresh, use 1/4 tsp ground coriander)
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In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water

  • 2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic
  • 1 tablespoon red chili flakes
  • 1/2 cup basic tomato sauce, recipe follows
  • 1/2 cup dry white wine
  • 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
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Mix all ingredients

  • 1 lb. squid fish sauce
  • 1 bottle tomato with a few pieces of cooked squid
  • 2 slices bread soaked in cold water and drained
  • 1 hand full Italian cheese
  • 1 egg
  • salt & pepper
  • parsley
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Combine spice paste ingredients in a blender and process until smooth

  • SPICE PASTE:
  • 8 walnut-size shallots
  • 3 garlic cloves
  • 1 teaspoon dried shrimp paste (blachan)
  • 2 tablespoons chili garlic sauce
  • 1/4 cup water
  • COOKING:
  • 1 pound squid cleaned
  • 2 tablespoons cooking oil
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup tamarind water (made by soaking 2 1/2 tbspns tamarind
  • pulp in 1/2 cup hot water for 10 to 15 minutes and then extracting the liquid)
  • 1 tablespoon sugar
  • 1/2 teaspoon paprika
  • Soy sauce to taste (or salt)
  • 1 fresh red jalapeño chile sliced
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Clean squid and cut body into 1-inch strips and tentacles into 1-inch pieces

  • 2 chopped celery
  • 1 cup chopped onion
  • 1/4 cup olive oil
  • 2 tablespoons capers drained and rinsed
  • 1/4 cup tomato paste
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
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Clean squid and cut tubes into half-inch rings, and tentacles into bite-sized pieces

  • 2 pound squid whole
  • 2 tablespoons lemon juice
  • 1 teaspoon salt if desired
  • 1/8 teaspoon freshly-ground white pepper
  • 2 eggs beaten
  • 1 1/3 cups milk
  • 2 cups Italian flavored bread crumbs
  • Oil for frying
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Clean squid or tubes and pat dry

  • 6 large squid - (abt 1 lb)
  • 1/4 cup Italian-style bread crumbs
  • 2 tablespoons minced parsley
  • 2 teaspoon grated Parmesan cheese
  • 2 teaspoon minced garlic
  • 1 egg beaten
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 garlic cloves sliced
  • 1 can peeled whole tomatoes - (15 oz) chopped
  • 1 teaspoon basil
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon ground rosemary
  • 1/4 cup finely-chopped green pepper
  • 1/4 cup dry white wine
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To Prepare Squid: Clean whole squid or rinse cleaned tubes and pat dry

  • FOR VINAIGRETTE:
  • 1 pound whole squid
  • or 3/4 lb cleaned whole tubes
  • 2 bunches arugula
  • (if desired, substitute baby greens or spinach)
  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 teaspoon chopped fresh ginger
  • 1/2 teaspoon chopped shallots
  • 1 teaspoon chopped scallions
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 ounces olive oil
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Boil fresh octopus for at least 10 minutes

  • 2 cups octopus meat
  • 2 eggs
  • 2 teaspoons dill weed
  • 2 tablespoons finely-chopped onion
  • 1/2 cup breadcrumbs
  • 1/4 cup melted butter or margarine
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By

Slice clean, dry squid into 1/8-inch rings

  • 1 pound baby or medium squid (tentacles optional), skinned, cleaned
  • Vegetable oil for deep-frying
  • 2 tablespoons coarse sea salt
  • 1 tablespoon freshly-ground black pepper
  • 1/2 cup cornstarch
  • 1 limes - (to 2) cut crosswise
  • into 8 wedges
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By

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours)

  • 1 octopus - (4 to 5 lbs)
  • 4 celery stalks medium diced
  • 4 lemons juiced
  • 1 can large pitted olives halved
  • 1 garlic clove minced
  • 3/4 red onion medium diced
  • 1 tablespoon chopped parsley
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
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In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce

  • 1 octopus - (abt 5 lbs)
  • 2 bay leaves
  • 2 lemons halved, plus
  • 2 lemons juiced
  • 3 peppercorns
  • 1/2 cup white wine
  • Hot pepper sauce to taste
  • 1 pound squid cleaned, tubes only, tentacles reserved for another dish
  • 1 red tomato medium diced
  • 1 yellow tomato medium diced
  • 1 red onion small diced
  • 4 scallions sliced
  • 2 cups cooked garbanzo beans (chickpeas)
  • 1/4 cup pitted Kalamata olives sliced
  • 1/2 cup olive oil divided
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 5 annatto seeds
  • 4 garlic cloves sliced
  • 2 cans hearts of palm - (14 oz ea) drained, and quartered lengthwise
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Octopus Salad - {Ensalada De Pulpo} Chili Lime Squid