Favorite squid / octopus recipe

[Emily_R]

Hi all --

Well I am feeling adventurous, and have never cooked squid or octopus... I'd like to try, and was wondering what your favorite recipes are... I am grill-less right now, so I have a preference for slow cooked recipes, rather than quickly-sear-squid-on-grill-and-dress-with-vinaigrette type recipes...

Thanks in advance!

Emily

[budrichard]

If you can get whole larger squid for stuffing, the small ones are almost impossible for my hands, then clean and prepare the body leaving the body intact for stuffing. Any grain precooked with a sharp cheese and herbs makes a nice stuffing and then you need to decide on a braising medium. A home made Italian Red sauce is good. Then slow braise with the chopped tentacles thrown in for good measure. Sometimes i add toated pine nuts to the stuffing.

If not up to stuffing, just cut the body into rings and braise as above.-Dick

[hummingbirdkiss]

I am not sure about slow cooked squid or octopus ..I usually barely cook these two ..I cheat a lot and buy blanched octopus at a Japanese market slice it up and eat it that way with dipping sauces or in tacoyaki ...

...but I can tell you if you make a nice pot of marinara and toss in some cleaned calamari rings at the last minute just before serving.. it is absolutely wonderful over spaghetti ...

[moosnsqrl]

My all-time favorite comes from Babbo:

2-Minute Calamari, Sicilian Lifeguard Style

Although the name is a bit of an exercise in poetic license, the flavors are typical of the area and it's good stuff, done simply and quickly.

ETA: not meaning to ignore your preference for slow methods - but you don't need a grill to do this one!

Edited February 20, 2007 by moosnsqrl (log)

[DTBarton]

My Larousse Gastronomique has a great paella recipe that uses a healthy shot of squid in the base broth. It infuses the paella with a wonderful calamari flavor.

[Peter Green]

For octopus, I would go with the Koreans and najibokum, a nice stew of octopus with chili paste and chilis....I think they also add chili powder....and some more chilis.

Rub the octopus with salt and rinse.

Fry garlic (sliced), carrot (diagonalled), and onion (coarse chop) in some oil

add the red pepper paste (gojujang), red pepper powder (gojugaru), some soy, sugar, coarse chopped green onion, green chilis, and the octopus, and continue to fry.

You should get a lot of fluid coming out, which will reduce to a nice, thick consistency.

When it's about ready, season with sesame oil and sesame seed and mix it up.

This works well with squid or cuttlefish, but I prefer octopus.

[Cookwithlove]

I suggest you do a ,

SQUID CONFIT

4 to 5 pcs(400g) squid of Squid

Grapeseed or olive oil enough to cover the ingredient

4 to 5 nos of whole oil with skin oil lightly blanch in oil

10g of fresh herb like rosemary & thyme

6 nos of white peppercorn bashed it a little

sprinkle of salt

Put in a oven proof stainless steel container cover with foil tightly sealed

, pre-heat the oven to 180%, reduced to 120 to 140 % and put the contaainer in and let it cook for an hour or more in the oven low heat over a long period of time.

Take out from the oven and let it cool in all the ingredient intact.

Give me your feed back.

Edited February 20, 2007 by Cookwithlove (log)

[SheenaGreena]

I don't have a recipe, but I love

oijeongo twi gim - squid tempura

and

oijeongo bok um - spicy stir fried squid with mixed veggies.

I also like squid sashimi dipped into chojang. Boiled squid dipped into chojang is good too. When I was little my mother used to make boiled squid for my little sis and I and we would eat it with ketchup because the chojang was too spicy

[russ parsons]

i just did a whole piece on squid cooking (sidebar to bigger piece on squid fishing). generally, cook it either very quickly (less than 2 minutes) or much longer (more than 20 minutes). out website seems to be experiencing difficulties, at least at my end, but i think both stories are still up. recipes were a salad with squid, arugula and shaved fennel, braised squid stuffed with italian sausage (hint: pastry bag is the ONLY way to go); and the fried squid from david pasternack's new book.

[Domestic Goddess]

A favorite fiesta food from my country and especially from my province is Squid Adobo. Robyn (in here) and her hubby had the good luck of sampling it at my Aunt's house in Cavite city. The freshly-caugh squid is tender and sweet, the sauce wickedly savory and great over rice.

[petite tête de chou]

Hi all --

Well I am feeling adventurous, and have never cooked squid or octopus... I'd like to try, and was wondering what your favorite recipes are... I am grill-less right now, so I have a preference for slow cooked recipes, rather than quickly-sear-squid-on-grill-and-dress-with-vinaigrette type recipes...

Thanks in advance!

Emily

←

Hi Emily. Bleudauvergne has a lovely recipe for octopus. Scroll down to post #253. The Montignac Method, je mange, je maigris - a diary.

[ludja]

i just did a whole piece on squid cooking (sidebar to bigger piece on squid fishing). generally, cook it either very quickly (less than 2 minutes) or much longer (more than 20 minutes). out website seems to be experiencing difficulties, at least at my end, but i think both stories are still up. recipes were a salad with squid, arugula and shaved fennel, braised squid stuffed with italian sausage (hint: pastry bag is the ONLY way to go); and the fried squid from david pasternack's new book.

←

Here's the link to the article by Russ: click

[Kent Wang]

SQUID CONFIT

←

Intriguing! I'll have to try this soon. What's it like? Is it very tender?

[ravelda]

Squid, stuffed with pork meat, herbs, shallot, and garlic and then slow braised on a low heat for an hour and a half to two hours in a tomato sauce is divine!