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Discover new recipes using octopus and squid - 107 recipes

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By

Clean the squid (especially it's ink-sack)

  • 1 pound fresh squid
  • 2 tablespoon tomato sauce
  • 1 tablespoon mushroom ketchup
  • 3 garlic cloves
  • 3 shallots
  • 1 teaspoon lime juice
  • Salt to taste
  • Freshly-ground white pepper to taste
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By

Clean squid; marinate tentacles and trunk in the combined soy sauce and mirin for one hour

  • 4 squid
  • Salad oil as needed
  • 3/8 cup soy sauce (shoyu)
  • 3/8 cup sweetened cooking sake (mirin)
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By

Rub the squid with salt and rinse

  • MARINADE:
  • 1 pound cleaned squid
  • 1 tablespoon salt
  • 1/2 cup cilantro leaves
  • Fish Sauce Dip (see recipe)
  • 1 pinch freshly-ground white pepper
  • 2 garlic cloves crushed
  • 2 tablespoons peanut oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon curry powder
  • 1 tablespoon finely-chopped lemongrass
  • 1 tablespoon thick soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
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By

Insert a finger into body of squid and separate the joint

  • SEASONING INGREDIENTS:
  • 2 squid - (4 1/2 oz ea)
  • 5 ounces boiled bamboo shoots
  • 1 3/4 ounces mushrooms
  • 3 green peppers
  • 1/4 medium onion
  • 3 green onions
  • 1 tablespoon salad oil
  • 2/3 ounces kochu jang
  • 1 tablespoon sake
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground chili pepper
  • 1/2 teaspoon crushed garlic
  • Freshly-ground black pepper, to taste
  • MSG, (optional)
  • IN ADDITION:
  • 1 teaspoon roasted sesame seeds
  • 1/2 teaspoon sesame oil
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By

Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2-inch wide

  • 1 pound fresh squid
  • 2 tablespoons corn oil - (or more) for stir-frying
  • 1/2 slice fresh ginger chopped fine
  • 1 large carrot sliced 2" long
  • by 1/2" wide and 1/8" thick
  • 1 medium onion cut half-moon slices
  • 2 scallions sliced 2" long, white parts halved lengthwise, sliced
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons sugar
  • 1 tablespoon gochu jang
  • 2 teaspoons hot red chili powder
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch diluted in
  • 2 tablespoons cold water
  • 3 ounces wheat noodles
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By

Clean the squid, remove the very thin black skin, inner stomach and contents

  • 2 1/2 pounds fresh squid - (to 3 lbs) body size 8" to 9"
  • 2 tablespoons gochu jang paste - (to 3 tbspns) to taste
  • 1 tablespoon soy sauce
  • 3 tablespoons chopped scallion
  • 1 tablespoon chopped garlic
  • 1 tablespoon sugar
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 tablespoon Korean sesame oil
  • 1/4 teaspoon freshly-ground black pepper
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By

Heat a little oil in a wok and stir-fry the garlic, then add the curry paste, and stir until aromatic

  • 1 cup cleaned calamari rings
  • 1 cup Thai eggplants
  • (or common purple aubergine, quartered)
  • 2 tablespoons chopped garlic
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 1 pinch sugar
  • 1 tablespoon julienned Thai chile peppers
  • 4 fresh kaffir lime leaves - (to 5)
  • 2 tablespoons chopped fresh basil leaves
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By

On a clean cutting board, remove the tentacles from the bodies of the squid and reserve

  • 1/2 pound squid tentacles and tubes
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/2 cup miso broth (1/2 cup water mixed with 1 tbspn miso paste)
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon thinly-sliced garlic
  • 1/4 teaspoon minced ginger
  • 2 dried arbol chiles
  • 1/3 cup medium-diced sweet onion
  • 1/4 cup torn-into-strips oyster mushrooms
  • 1/3 cup medium-diced red bell pepper
  • Freshly-ground white pepper to taste
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Any burning questions? Our chefs answer!

Squid Vicious Roasted Squid - {Cumi Bakar}