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Discover new recipes using octopus and squid - 107 recipes

From Mediterranean octopus salad to squid with porcini mushroom stuffing, octopus and squid recipes are delicious and are an extremely versatile duo to cook with.

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Top Recipe

By Taraespo

Rate this recipe 4.7/5 (9 Votes)
Charred Baby Octopus Salad 1 Picture
Details

  • 4-6 Baby Octopus
  • baby heirloom tomatoes
  • chili peppers
  • lemons
  • baby lettuce
  • Lemon Oregano Dressing
  • 1/2 c. olive oil
  • 1/4 c. lemon juice
  • zest from 1/2 lemon
  • 1 small garlic clove, minced
  • 1/2 t. dried oregano
  • salt and pepper to taste

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Top rated Octopus and Squid recipes

By

Clean the squid (see below)

  • Sauce:
  • 1 medium size squid (about 14 ounces or 400 grams)
  • 1/2 medium carrot
  • 1/2 medium onion
  • 1/2 medium zucchini
  • 1 green chili pepper (or 1/4 green bell pepper)
  • 1 red chili pepper (or 1/4 red bell pepper)
  • 2 scallions
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons Korean chili pepper paste (gochujang)
  • 1 tablespoon Korean chili pepper flakes (gochugaru)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds
  • pinch black pepper
  • Combine all of the sauce ingredients in a small bowl.
4.3/5 (4 Votes)

By

Typical food of the north of Spain

  • 1 Squid
  • 1 Egg
  • Flour
  • Olive oil
  • Salt
  • 1/2 Lemon (optional)
4.2/5 (15 Votes)

By

http://cakeismuchbetter.blogspot

  • 3 tablespoon of Lee Kum Kee chili garlic sauce
  • 1 tablespoon of minced garlic
  • 1 tablespoon of olive oil
  • 2 whole squid (1 1/2lbs)
  • 1 teaspoon of sugar
  • Salt to taste.
0/5 (0 Votes)

By

When octopus is slowly simmered, it becomes delicate and tender

  • 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)

By

This delicious and healthy salad can easily be served as a complete meal but works wonderfully as a side too

  • 2 tablespoons pine nuts
  • 1 1/2 cups flat-leaf parsley leaves
  • 3 celery ribs, thinly sliced, plus 1/2 cup celery leaves
  • 2 garlic cloves
  • 6 tablespoons extra-virgin olive oil, plus more for grilling
  • 3 tablespoons Parmesan cheese
  • Salt and freshly ground pepper
  • 1 (15-ounce) can imported butter beans, drained and rinsed
  • 1/2 cup pickled sweet peppers or cherry peppers, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1 1/2 pounds small squid, cleaned
  • 1/2 cup torn basil leaves
5/5 (1 Votes)

By

Make Ajo Blanco: In a blender or food processor, purée apples, bread, grapes, almonds, almond milk, buttermilk and...

  • 1/2 Granny Smith apple, cored, peeled and diced
  • 1 cup diced crustless white bread
  • 1/4 cup seedless green grapes
  • 1/2 cup slivered blanched almonds
  • 1/2 cup unsweetened almond milk
  • 1/2 cup buttermilk
  • 2 teaspoons salt, plus more to taste
  • 1 cup olive oil
  • 1/2 tablespoon Sherry vinegar
  • 2 packed cups cilantro
  • 1 teaspoon toasted coriander seeds
  • 2 cloves garlic, chopped
  • 1 pound squid, tentacles and body separated and rinsed
  • 3 cups arugula
  • Juice of 1/2 lemon
5/5 (1 Votes)

By

We've been talking about making ravioli for what seems like ages, so when we finally got down to make them, we went...

  • For squid ink pasta:
  • 300 g of '00' Flour
  • 3 Eggs
  • 1 tbsp of Squid Ink
  • For ravioli filling:
  • 150 g of Prawns (deveined and finely chopped)
  • 100 g of Smoked Salmon (finely chopped)
  • Olive Oil
  • Salt & Black Pepper (to taste)
  • 20 ml Brandy
  • 1 tbsp of Parsley (chopped)
  • 250 g of Ricotta
  • 8 to 10 Egg Yolks
  • For serving:
  • Tobiko
  • Truffle Oil
5/5 (1 Votes)

By

An easy recipe to make "black" pasta

  • 2 cups flour
  • 3 eggs
  • 1/2 tsp salt
  • 1 Tbsp squid ink
  • 1 tsp olive oil (optional)
5/5 (1 Votes)

By

1. De-vein the shrimp and drain well

  • Batter:
  • 1/4 lb peeled small shrimp
  • 1/2 cup of cress or mitsuba
  • 1/4 lb calamari
  • 3 scallions
  • Flour (as needed)
  • "AJINOMOTO RICE BRAN OIL"
  • Grated daikon
  • 1 beaten egg
  • 1 cup flour
  • Cold Water
  • Dipping Sauce:
  • 1/3 tsp “HON-DASHI"
  • 1/4 cup mirin
  • 1/4 cup light soy sauce
  • 1 cup water
5/5 (1 Votes)

By

In bowl, combine dressing ingredients and whisk until smooth

  • LIME DRESSING:
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon finely-chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried red pepper flakes
  • SALAD:
  • 1 pound small squid cleaned
  • 2 ounces snow peas trimmed
  • 1 carrot cut in matchsticks
  • 1/2 cucumber peeled, seeded, and cut into matchsticks
  • 4 ounces fresh mung bean sprouts
  • 1/4 cup cilantro leaves coarsely chopped
5/5 (1 Votes)

By

Preheat grill or barbecue

  • 2 pounds baby octopus - (16 to 24 size) boiled for 3/4 hour
  • with a cork
  • 1 1/2 cups cooked giant lima beans
  • 1 garlic clove thinly sliced
  • 2 scallions thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons extra-virgin olive oil plus
  • 1/4 cup extra-virgin olive oil
  • 2 shallots peeled, minced
  • 1/4 cup Tapenade (Black Olive Paste) (see recipe)
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 bunch chives snipped 3" long
5/5 (1 Votes)

By

Roasted Tomatoes: Preheat oven to 350 degrees

  • ROASTED TOMATOES:
  • 8 plum tomatoes halved
  • 2 tablespoons pure olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • GRILLED SQUID:
  • 16 whole squid cleaned
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 large sweet onions - (Walla Walla, Vidalia) peeled, and sliced 1/4" thick
  • GREEN CHILE VINAIGRETTE:
  • 1 poblano pepper roasted, peeled, seeded and chopped
  • 6 roasted garlic cloves
  • 1/2 cup red wine vinegar
  • 3/4 cup pure olive oil
  • 1 tablespoon honey
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ASSEMBLY:
  • 1 pound arugula
  • 1 pound frisee
  • Grilled Squid
  • Grilled Onions
  • Green Chile Vinaigrette
  • Roasted Tomatoes
  • 12 fresh mint leaves cut chiffonade
5/5 (1 Votes)

By

For the batter: Clean the konbu by wiping it lightly with a cloth

  • BATTER:
  • 1/2 pound chopped boiled octopus
  • Cooking oil
  • Pickled ginger (benishoga) to taste
  • Chopped negi (or scallions) to taste
  • Ten kasu (or rice crispies) to taste
  • 2 cups water
  • 1 piece kelp (konbu), 4" square
  • 1/2 ounce powdered katsuo-bushi (shaved dried bonito)
  • 1 5/8 cups flour
  • 2 eggs
  • SAUCE:
  • commercial takoyaki sauce
  • or Worcestershire sauce
  • or bulldog sauce
  • or mayonnaise (Best Foods or Hellman's)
5/5 (1 Votes)

By

Slice octopus diagonally. Wash perilla leaves, cut lengthwise into halves

  • GOLDEN BATTER:
  • 2 boiled octopus tentacles
  • 8 perilla leaves (oba or aojiso)
  • 1/8 pound processed cheese
  • 3/8 cup all-purpose flour
  • 2 egg yolks
  • Salt to taste
  • Kelp-flavored fish stock (nidashijiru) as needed
  • GARNISHES:
  • 1/3 ounce dried buckwheat noodles
  • 13 sheets dried laver (asakusa-nori) 1 1/2" square
5/5 (1 Votes)

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