squid

This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.

Provençal Fish Stew

chickpeas

olive oil

bread crumbs

Salt and black pepper

garlic

niçoise

capers, chopped

anchovy fillets, finely chopped

tomato paste

spinach

fish or vegetable stock, or water

red chile flakes (optional)

squid, roughly chopped

shrimp, roughly chopped

Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it’s hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 3 to 5 minutes. Remove from pan.


Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.

Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you’re using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.

Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn’t sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.

Scallion Pancakes With Squid

soy sauce

rice wine vinegar

mirin

ginger

Grapeseed or vegetable oil,

rice flour (about 1 1/3 cups)

all-purpose flour (about 1 cup)

baking powder (about 1/2 teaspoon)

squid,

scallions,

In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.

In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.

Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.

In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.

Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.

Most recipes for squid focus on quick-cooking techniques, like sautéing and frying, but long-cooked braised squid is arguably one of the most delicious ways to prepare it. The best part is that when it comes to squid, "long cooking" is usually just a half hour or so of simmering. This recipe features braised squid in a spicy tomato sauce with olives and lemon zest.

Braised Squid With Tomato, Harissa, and Olives Recipe

(45 milliliters) extra-virgin olive oil

onion

garlic,

(120 milliliters) dry white wine

(28-ounce;

thyme

(170 grams) pitted black olives

(8 milliliters) fresh harissa paste

lemon

salt and black pepper

parsley leaves

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.

Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.

Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.

Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.

Mixed seafood in a creamy garlic wine sauce {Mariscos al ajillo}

shrimp

bay scallops

butter

white onion

garlic (crushed

white wine

heavy cream

Salt and pepper

parsley

Patacones/tostones (or fried green plantains)

Rice (Latin style)

Tomato and onion curtido side salad

Bread

Season the seafood with a sprinkle of salt.

Melt the butter over medium heat in a large skillet.

Add the onion and garlic, cook for about two minutes.

Add the shrimp and cook for 1 minute.

Add the white wine, mix well and cook over high heat for 1 minute.

Add the heavy cream and cook until the shrimp are almost done.

Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.

Taste and add salt if needed. Add ground black pepper to taste.

Mix in the chopped parsley.

Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

This spicy Thai basil squid is an easy squid recipe that only takes about a half hour to throw together and is loaded with delicious flavor!

Spicy Thai Basil Squid

neutral cooking oil (for frying, add more as needed)

shallots

garlic (peeled and minced)

Thai chili peppers

maitake mushrooms (torn,

fish sauce

brown sugar

sesame oil

water

Salt and pepper (to taste)

white rice (for serving)

Heat two teaspoons of oil in a wide skillet over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until golden brown and softened.

Add the garlic and chili peppers to the skillet and cook for 1 minute until fragrant. Do not burn the garlic! Immediately transfer to a bowl.

Cook the Aromatics:

Heat another teaspoon or two of oil in the skillet and add the mushrooms. Cook for 4-5 minutes until beginning to crisp up and turn golden brown. Transfer to the bowl with the aromatics and season everything with a sprinkle of salt.

Cook the Mushrooms:

Pat the squid dry thoroughly. Season with salt and pepper. Heat another teaspoon or two of oil in the skillet. Once hot, add half the squid and arrange into an even layer in the skillet. Cook without moving for 3 minutes. Using a wooden spoon, toss the squid in the skillet and cook an additional minute or until the squid is barely cooked through.

Transfer the squid to the bowl with the aromatics and mushrooms. Cook the remaining squid the same way you cooked the first batch and transfer it to the bowl.

Cook the Squid:

While the squid cooks, combine the fish sauce, soy sauce, brown sugar, and sesame oil in a bowl. Turn the heat on the skillet to medium. Pour in the sauce and water and bring to a boil. Stir to scrape up any browned bits stuck to the bottom of the skillet.

Cook the Sauce:

Add the squid and aromatics and mushrooms to the sauce and toss to combine. Turn the heat to medium-low. Tear the Thai basil leaves in half and add to the skillet. Cook for 1-2 minutes, stirring regularly, until the leaves are wilted. Taste and season with salt and pepper, if necessary. Turn off the heat.

Finish the Spicy Squid:

Serve the spicy squid over cooked rice and garnish with minced scallion. Enjoy!

To Serve:

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Cioppino (Seafood Tomato Stew) Recipe by Tasty

unsalted butter, divided

extra virgin olive oil, divided

carrots, peeled, trimmed, and minced

leek, white part only, trimmed, cleaned, and minced

yellow onion, minced

red bell pepper, cored, seeded, and minced

fennel bulb, trimmed, and minced

green bell pepper, cored, seeded, and minced

celeries, minced

garlic, crushed

salt,

pepper,

basil

oregano

cayenne

dry white wine, divided

fish stock

oz italian

bay leaves

sea scallop

shrimp,

½ lb squid, sliced

halibut fillet,

½ lb manila clam, scrubbed

½ lb mussel, scrubbed

sourdough bread, grilled,

parsley, chopped,

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In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.

Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.

Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.

Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.

Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.

Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip  and cook on the other side for 3 minutes more. Set aside.

Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.

Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.

Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.

Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.

Serve with grilled sourdough bread and garnish with parsley.

https://vid.tasty.co/output/96826/landscape_480/1527875140

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry.  This recipe was given to me by a Japanese friend.  I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)

Ginger Squid Japanese Style (Ika Shoga Yaki)

500 g squid, thinly sliced (squid cubes)

ginger, freshly grated

vegetable oil

Combine ginger, soy sauce and mirin in a large bowl.

Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.

After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.

Remove squid from bowl (make sure any juices/marinate are left in the bowl).  Reserve any marinate.  Add squid into the hot pan.

Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes).  Work quickly as overcooked squid will become rubbery so don't over cook.

Pour marinate into the pan and stir quickly.  (Marinated meat burns easily so it's important to work quickly).

Serve with steam rice and green vegetables.

Very good!  I got a package of frozen calamari "steaks" from my local Asian market, and cut them into fairly thin strips.  I made the marinade as stated (sooooo good!) but cut the cooking oil by two thirds. I also cut the cooking time, as I've had the rule drilled into me that squid should be cooked either for 2 minutes or 2 hours, never between. I went with 2 minutes, and that's really all it needed.  It was cooked through, tender, and really strongly flavored (in a good way) with the ginger.  I'd be happy to make this again, either with squid steaks or frozen squid rings. Thanks for sharing the recipe!

Not just for lonely hearts, these black bean noodles laced with pork and seafood are the kind of carb-laden, umami-heavy comfort food you'll crave all year long.

Jjajangmyeon (Korean Black Bean Noodles) Recipe

(225 grams) jar black bean sauce (see note)

shrimp (3 1/2 ounces; 100 grams)

(170 grams) boneless, skinless pork belly, cut into 1/4-inch dice

scallions, white and light-green parts only, cut into 1/4-inch dice

small (6-ounce; 170 grams) yellow onion, cut into 1/4-inch dice, divided

(5 milliliters) Korean soy sauce,

(15 milliliters) oyster sauce, plus more to taste

(8 grams) sugar

black pepper

potato starch

noodles

Julienned cucumber, cooked green peas,

If Stir-Frying the Black Bean Sauce (see note): Add oil to a wok and heat over high heat until oil reaches 350°F (180°C) on an instant-read thermometer. Set the wok's spatula in the oil as it heats so that the spatula is heated as well; this will help prevent the black bean sauce from sticking to the spatula when it's added.

Add black bean sauce and fry, stirring constantly, until black bean sauce begins to look just slightly curdled. Immediately transfer to a heatproof container, along with all the frying oil. It's better to err on the side of less frying if you're unsure, as over-fried black bean sauce will clump up and be difficult to work with later.

To Make the Jjajangmyeon: In a small saucepan of simmering water, poach shrimp until just pink on the outside and still undercooked in the center, about 30 seconds. Drain. Shell shrimp and cut into 1/4-inch dice.

In a clean wok, heat about 3 tablespoons (45ml) vegetable oil over high heat until smoking. (You can use some of the vegetable oil from the bean-frying step, if you stir-fried the beans.) Add pork belly and spread in an even layer. Allow to sear for 30 seconds, then begin stirring and tossing constantly until pork is browned all over, about 30 seconds longer. (If you're working over gas, you may get some flare-ups; they'll die down quickly and enhance the flavor of the stir-fry.)

Add scallion, ginger, and about 3 tablespoons diced onion, then cook, stirring and tossing, until fragrant, about 20 seconds. Add soy sauce, pouring it down the side of the wok to make it sizzle. Cook, stirring, for 10 seconds longer.

Add potato and squid and cook, stirring and tossing constantly, until potato is about half cooked, about 3 minutes. Add remaining onion and cook, stirring and tossing, until onion has softened, about 1 minute. Working in 1-tablespoon (15ml) additions, add black bean sauce (without too much of the oil it was fried with), tossing to coat all the ingredients; exactly how much you add will depend on your taste, but your goal is a rich black bean character and very dark brown color throughout. (We ended up adding about 5 heaping tablespoons of the black bean sauce we used.)

Add shrimp and toss to combine. Add oyster sauce and sugar and stir well to incorporate. Season with black pepper. Add water, 1 tablespoon (15ml) at a time, until the mixture has thinned enough to create a thick but flowing sauce. Continue cooking until potato is just cooked through; stir often and lower heat as needed to prevent scorching.

Add more water as needed, roughly 1 tablespoon (15ml) at a time, to reach a saucy consistency; if sauce becomes too thin, add 1 teaspoon (5ml) potato-starch slurry and bring to a simmer to help thicken the liquid. Repeat this process, adjusting with small amounts of water and slurry as needed, until the sauce is glossy and thick but slowly pourable. Adjust seasoning with more oyster sauce or soy sauce as desired.

Meanwhile, boil jjajangmyeon noodles following the manufacturer's instructions. Drain and portion into serving bowls. Spoon the jjajangmyeon sauce on top, garnish with cucumbers, peas, or scallions, and serve.

Make this Spanish paella-style dish with squid ink for dramatic black rice – but if you can't find it, use saffron instead for the more familiar yellow look

Spanish rice with squid, prawn & fennel

prawns,

tsp fennel seeds, toasted

lemon,

garlic cloves, sliced

onions, finely chopped

fennel

paella or risotto rice

milliliters white wine

chicken stock

Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.

Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.

Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

Aromatic herb salad is the perfect complement to succulent chilli-lime squid.

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