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Discover new recipes using octopus and squid - 107 recipes

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Heat oil in heavy-bottomed pot over high heat

  • 1/4 cup oil
  • 1 large onion chopped
  • 3 pounds cleaned squid cut in rings
  • 4 garlic cloves chopped
  • 1 green bell pepper seeded, chopped
  • 1/2 cup parsley chopped
  • 2 cans tomato sauce - (8 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 3/4 cups rice
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Clean the squid by pulling the head away from the body, removing the pen (plasticlike bone)

  • 4 fresh or frozen squid - (abt 6" long)
  • 1/2 cup olive oil
  • 1 large garlic clove peeled and minced
  • 1 medium onion peeled and minced
  • 1/4 pound bay scallops
  • 1 teaspoon fine sea salt
  • 1 teaspoon capers in brine drained
  • 1/2 cup toasted bread crumbs
  • 2 plum tomatoes peeled, seeded, and diced
  • 1/4 cup dry white wine
  • Freshly-ground black pepper to taste
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Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup

  • LEMON-SAGE VINAIGRETTE:
  • 3 cups fresh lemon juice
  • 1 shallot coarsely chopped
  • 2 garlic cloves chopped
  • 1 tablespoon honey
  • 1 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 sage leaves cut chiffonade
  • SWEET ONION SALAD:
  • 2 tablespoons olive oil
  • 1/4 cup sugar
  • 2 sweet onions finely sliced
  • 1/4 cup balsamic vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • OCTOPUS:
  • 2 pounds octopus cleaned
  • 3 cups water
  • 2 tablespoons aged sherry vinegar
  • 4 wine corks
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped fresh sage for garnish
  • Chopped fresh parsley for garnish
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Heat the peanut oil in a large skillet over high heat to 375 degrees

  • MINT-SMOKED CHILE VINAIGRETTE:
  • 2 cups peanut oil
  • 2 green plantains peeled, and sliced very thin on a mandolin
  • 8 whole squid skinned, cleaned
  • Pure olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 ripe mangoes peeled, diced
  • 4 cups arugula leaves
  • 1 red bell pepper seeded, diced
  • 8 fresh mint leaves cut chiffonade
  • 1/4 cup rice wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon pureed canned chipotle pepper
  • 1 tablespoon honey
  • 1/4 cup fresh mint leaves cut chiffonade
  • 2 tablespoons chopped cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
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Roasted Tomato-Saffron Vinaigrette: Place shallot, garlic, white wine and saffron in a small saucepan and reduce b...

  • ROASTED TOMATO-SAFFRON VINAIGRETTE:
  • 1 shallot thinly sliced
  • 4 garlic cloves chopped
  • 1 cup white wine
  • 1 pinch saffron
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 cup extra-virgin olive oil
  • 2 plum tomatoes sliced in half, oven roasted until soft and chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • SQUID INK BROTH:
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 cups clam broth
  • 1 tablespoon squid ink
  • Salt to taste
  • Freshly-ground black pepper to taste
  • GRILLED SCALLOPS:
  • 12 sea scallops
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ASSEMBLY:
  • Squid Ink Broth
  • 1 pound angel hair pasta cooked al dente, and drained well
  • Grilled Scallops
  • Tomato-Saffron Vinaigrette
  • Chopped fresh parsley
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Preheat oven to 350 degrees

  • GREEN CHILE VINAIGRETTE:
  • 4 plum tomatoes halved
  • 1/4 cup pure olive oil plus
  • 1 tablespoon pure olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 5 whole squid skinned, cleaned
  • 2 sweet onions - (Walla Walla etc.) peeled, and sliced 1/4" thick
  • 1/4 cup olive oil
  • 1/2 pound arugula
  • 1/2 pound frisee
  • 6 fresh mint leaves cut chiffonade
  • 1 poblano pepper roasted, peeled, and seeded
  • 4 garlic cloves roasted
  • 1/4 cup red wine vinegar plus
  • 2 tablespoons red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon honey
  • Salt to taste
  • Freshly-ground black pepper to taste
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Risotto: Heat olive oil in medium saucepan over medium-high heat

  • RISOTTO:
  • 3 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 6 cups shrimp stock (or clam stock or vegetable stock)
  • 2 tablespoons squid ink
  • 1/2 pound squid cut 1/4" rings
  • 1/4 cup finely-chopped flat-leaf parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • GRILLED PRAWNS:
  • 8 prawns shelled, deveined, 1 heads left on
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • GREEN ONION VINAIGRETTE:
  • 8 scallions
  • 1/2 large white onion cut into chunks
  • 3 garlic cloves
  • 1/3 cup rice wine vinegar
  • 1 cup pure olive oil
  • 1 teaspoon honey
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ASSEMBLY:
  • 1 pound lobster steamed, meat
  • removed and coarsely chopped
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Heat 1 tablespoon of oil in a medium saucepan

  • 3 tablespoons olive oil divided
  • 1 cup finely-chopped red onions
  • 3 garlic cloves
  • 1/4 pound chorizo finely diced
  • 2 cups couscous
  • 2 1/2 cups chicken stock or water
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 squid cleaned, tentacles
  • removed, only use long bodies
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Preheat the grill. Brush tomatoes with oil and season with salt and pepper

  • 4 plum tomatoes halved
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 whole squid skinned, cleaned
  • 2 medium Vidalia onions sliced 1/4" thick
  • 1/2 pound arugula
  • 1/2 pound frisee
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 6 mint leaves cut chiffonade
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In a large skillet over medium heat, lightly brown bacon

  • 4 pieces bacon diced (or prosciutto)
  • 1/4 cup finely-diced red onion
  • 1 red bell pepper sliced thin strips
  • 2 cups diagonally-cut (2") fresh asparagus
  • 3 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 2 lemons juice only
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch granulated sugar
  • 1/4 cup chopped fresh basil leaves
  • 1 1/2 cups sliced squid (see info below)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup freshly-grated Parmesan cheese
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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • 1/4 cup all-purpose flour
  • 1 teaspoon Emeril's Essence see * Note
  • 1 pound very small squid - (bodies 4" long) cleaned, and tentacles left attached
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 2 cups chopped seeded tomato
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon sugar
  • 1 bottle Abita amber - (12 oz)
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Heat olive oil in heavy large skillet over medium-high heat

  • 1/4 cup olive oil
  • 3 cups sliced onions
  • 1 pound cleaned squid tentacles left
  • whole, bodies crosscut into 1/2" rings
  • 1 pound plum tomatoes chopped
  • 1 cup dry red wine
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried crushed red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
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Squid In Red Wine And Tomato Sauce Squid With Rice