12 squid, about 6 inches each, cleaned.
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and
liquid squeezed out
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/4 tsp grated nutmeg
2 Tbl finely minced fresh parsley
1 egg, slightly beaten
2 Tbl olive oil
2 cloves garlic, finely minced
1.5 lbs plum tomatoes, pureed in blender
1 Tbl tomato paste
1/2 tsp fresh rosemary or 1/4 tsp dried
1.5 Tbl butter
3 Tbl pine nuts or sunflower seeds
Cut off tentacles so that you have just the body cavity. Make
sure to keep it whole so you can stuff it without leaks. Reserve
Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,
parsley and egg. Set aside.
Heat the oil at medium in a large heavy skillet or saucepan.
Add the garlic. Stir and cook for a few seconds. Add the tomatoes.
Bring to a boil and add tomato paste. Lower heat and add rosemary.
Simmer sauce for 25 minutes, stirring occasionally.
While the sauce is simmering, stuff the body of each squid only
about 1/3 full of the spinach/cheese mixture. If you overstuff
them, they will explode. You might also want to poke a hole or
two in the body of the squid. Fasten the opening of each squid
with a toothpick.
After the sauce has cooked, place the stuffed squid in the
simmering sauce. Add the tentacles to the sauce. Simmer for 3
to 4 minutes. Then turn carefully and simmer for an additional
While the squid is cooking, melt the butter in a clean pan and
toss the pine nuts in the butter until golden. Watch carefully;
pine nuts have a tendancy to burn.
Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.
Squid Salad a la Binh
(from Today's Gourmet II by Jacques Pepin)
1 lb squid, cleaned
4 cloves of garlic, crushed and chopped fine (1 Tbl)
2-3 small Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 Tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 Tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 large lettuce leaves
Bring 6 cups of water to a boil in a large pot. Cut the body of
each squid crosswise into 1 inch slices and the tentacles into
1/2 inch pieces. Add the squid to the boiling water and cook
for about 3 minutes, stirring occasionally, just until the water
comes back to a boil. Do not overcook as squid has a tendency
to get tough and chewy when overcooked. Drain immediately.
Combine the remaining ingredients except the lettuce in a serving
bowl large enough to hold the squid. Add the hot, drained squid
and toss until well mixed. Set aside for at least 10 minutes (but
best if marinated for 24 hours) stirring occasionally so that
the dish can develop flavor. Can be kept in the refrigerator for
Serve on lettuce leaves.
A very low fat salad (2.2 gms so the recipe says) since there
is no oil.
Stuffed Squid with Rice & Nut
12 small or medium squid
1 cup chopped onion (preferably spanish)
3 tbs fresh parsley (greek) if greek parsley is not available
then add a pinch of fresh coriander.
3/4 cup olive oil (good quality)
1/2 cup cooking rice (basmati) not uncle ben's
1 tsp tomato puree
1/4 cup raisins (golden)
2 tbs pine nuts.
1 1/2 tsp salt
1/8 tsp pepper
1 cup red or white wine preferably white but red will do if nothing else
4 tbs water
1. Remove heads and tentacles of squid and keep.
2. Remove back fin-like part of squid and keep.
3. Finely chop onion parsley/parsley-coriander
For the stuffing:
In a large pan heat olive oil until hot. Add onion, squid
heads, tentacles and fin-like parts and cook until there is a
change in the color of the tentacles, heads and fin-like parts
of the squid. Usually they turn redish but depends on the kind
of squid you use.
Add rice, pine nuts, tomato puree, raisins, 1 tsp salt, pepper
and cook for five (5) minutes. Remove from stove and leave to
Stuffing the squid.
Fill each of the 12 squid with some of the stuffing. Using
toothpicks close the opening.
Place squid in an already buttered/oiled baking pan/dish one
next to another.
Add wine, olive oil 1/2 tsp salt and water and cook in a
pre-headed to 350 degrees C oven for one (1) hour.
Can be served as a main dish with side salad. Tzatziki is very
pleasant with it.
Can also be served as a snack to ouzo or any other aperitif.
Deep Fried Squid
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Squid, cleaned and cut into
Flour for coating, at least
Salt and pepper to taste
Oil for deep frying. Peanut
-oil is best.
Deep-fried squid is one of the most popular seafood dishes in the
world. It is made in almost every country where squid is eaten. Once
you taste it, you'll see why. The rings emerge juicy, sweet and
Served with several dipping sauces, this dish makes an excellent hors
d'oeuvre or main course. This recipe calls for a dry coating. Wet
coatings, such as tempura batter, are delicious, too, though they are
a little more trouble to apply.
Dry the rings thoroughly with paper towels. Coat with flour, to
which salt and pepper have been added.
Heat oil to 350F in a deep-fat fryer or heavy casserole. If you
don't have a temperature control or thermometer, you can guess at the
temperature by dropping a few drops of water into the oil. It should
sizzle immediately on contact. Plunge basket laden with one layer of
squid into oil which should bubble vigorously on contact. If you
don't have a basket for deep frying, use a large spoon or tongs to
immerse squid in oil, and to remove. Fry until coating turns golden
brown, about 3 or 4 minutes.
Remove squid and drain. Turn down heat to moderate until just before
you are ready to cook the next batch; oil will overheat when the
fryer is empty. Remove excess oil from squid with paper towels.
Serve rings hot with any of the dipping sauces described below or with
lemon wedges. Cole slaw is a natural with deep fried squid.
2 lb squid, cleaned
3 oz shallots or onions
4 tbsps lime juice
3 tbsps fish sauce (or salt to taste)
1 tsp sugar
* tsp chilli powder
6-8 tbsps fresh corriander leaves
3-4 lettuce leaves
5 oz cucumber
8-10 cherry tomatoes
1.Cut the tubwise body of the squid crosswise into *" rings. Wash these
rings and the tentacles and put in a pan with 4 tbsps water. Boil, cover
and simmer for about 3 mins or until the squid turns opaque. Drain and
put into a bowl.
2.Peel and finely slice the shallots. Add to squid with lime juice, fish
sauce, sugar, chilli powder and corriander leaves. Toss well and check
3.Just before serving arrange the lettuce leaves on a serving plate. Peel
cucumber and slice into thin rounds. Cut the tomatoes in half vertically.
Put the squid salad on top of the lettuce and surround with cucumber
slices and tomato halves.
Baked Squid with Garlic-Anchovy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Small squid; cleaned -- bodies
into 1/4-inch rings -- tentacles halved if
1 cup Plain dried bread crumbs -- (about 4 ounces)
1 teaspoon Oregano -- crumbled
1 teaspoon Freshly ground pepper
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic -- minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other -- thin pasta)
1 tablespoon Unsalted butter
Lemon wedges -- for serving
Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper,
and one teaspoon salt. Spread the squid in a large baking dish in a
single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup
plus 2 tablespoons of the olive oil on top. Bake for 10 minutes,
or until the squid is golden brown and crunchy.
Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into the remaining 1/4 cup oil and bring to a simmer over low heat.
Cook, whisking, until fragrant but not browned, about 3 minutes.
Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and
return it to the saucepan. Add the anchovy sauce and the butter and
toss to coat.
Make a bed of capellini on a platter or plates. Mound the baked
squid on the pasta and serve with lemon wedges.
By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine"
December, 1994 Typos by Jeff Pruett.
A Squid Dish For Days Of
Platina mentions several odd fishes not usually used today as food, such
as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are
still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs
(which he calls caviar), salmon, sole, etc., and he gives a recipe for a
Squid Dish for Days of Abstinence. Although squid is eaten today in the
South of France and Greece, and can be found in special fish shops here, I
would prefer salmon or halibut. But if you hanker for squid, just go ahead
with it if you can find some, and be sure to have the fish man prepare it
for you by removing the black liquid from the backbone. A SQUID DISH FOR
DAYS OF ABSTINENCE--1475 Boil the squid. Crush what is good in a mortar.
Prepare a paste of almonds with rosewater strained through a sieve; or, if
you can't provide this, use the juice of peas or white chickpeas. Crush
together small grapes and five figs. Mix a little rock parsley and a little
fresh marjoram leaves. Add as much cinnamon, ginger and sugar as is
necessary. Mix these well with whites of eggs so that they will stick
together and cook better. With the mixture well greased, and with a crust
above and beneath, set it on the hearth at a little distance from the
flame. Sprinkle sugar and rosewater on the cooked mixture. This dish
assails all the members.
(Dtom Kah Talay)
From pages 118 to 119 of It Rains Fishes: Legends, Traditions and the Joys of
Thai Cooking, by Kasma Loha-unchit.
A 2 to 3-inch section fresh or frozen Thai galanga, or 6-8 dried pieces
2 stalks lemon grass
3 cups rich coconut milk
3 cups water
8 medium-size prawns
1/2 tsp. salt
4-5 whole squid
8-10 mussels in the shell
1/2 tsp. baking soda
1/2 a dungeness crab, preferably uncooked
8 large sea scallops
1 small onion, quartered and sliced crosswise 1/4 inch
3-4 red jalapeno or fresno peppers, to desired hotness
cut in large slivers
4 fresh kaffir lime leaves, thinly slivered
2 cups fresh mushrooms, sliced about 1/4 inch thick
4-6 Tbs. fish sauce (nahm bplah), to taste
Juice of 1-2 limes, to desired sourness
1-2 Tbs. palm sugar, to taste
1/4 tsp. freshly ground white pepper
A handful of cilantro leaves or short sprigs
With a sharp knife, slice the galanga root thinly; it is not
necessary to peel unless the outside has turned old and brown.
Cut and discard the bottom tip of the lemon grass and remove
the loose outer leaf or leaves. Slice at a long slanted angle,
about an inch apart, all the way up the stalk to near where the
grass blade starts. Smash and bruise with the flat side of a
cleaver to release the aromatic oils and flavor. Place both
galanga and lemon grass in a soup pot.
Spoon as much of the thick cream off the top of the coconut
milk as you can and reserve for later use. Add the remaining
watery part along with 3 cups of water to the herbs in the
pot. Bring to a boil, then simmer covered over low heat for
In the meantime, prepare the seafood and remaining ingredients.
Shell and butterfly the prawns. Sprinkle with 1/2 tsp. salt and
a 2 Tbs. of water. Mix well and set aside for about 10 minutes.
Then rinse a few times to remove all the salt. Clean the squid,
cutting the tube-like body into 3-4 circles about an inch apart.
Leave the tentacles whole. Store in cold water until ready to use.
Scrub the mussels to remove any sand and mud from the shells.
Cover with cold water with 1/2 tsp. of baking soda added.
Pull off the crab legs and claw. Use only the top half of
the legs; disjoint the claw in two pieces. Crack each leg and
claw piece with the back of a cleaver or heavy knife. Cut the
body half into 2-3 pieces. Leave the scallops whole. Prepare
the remaining ingredients as indicated above.
When the herbs have simmered sufficiently to draw out their
flavors, add the sliced onion, slivered chillies and kaffir
lime leaves. Simmer 2-3 more minutes. Then add the mushrooms and
reserved coconut cream. Stir well to blend into the broth and
season to taste with fish sauce. Bring to a slow boil over
medium heat. Drain the mussels and squid. When the soup has just
reached the boiling point, add the mussels and crab pieces. Stir.
After 15 seconds, stir in the remaining seafood. Add half the
lime juice. Stir, then taste; if you wish the soup to be more limy,
add more lime juice. Adjust the sour and salty flavors with enough
palm sugar to return the sweet, rich taste of the coconut milk.
The seafood should be ready in about a minute or so. Turn off heat
and sprinkle with freshly ground white pepper. Stir well, then
transfer to a soup tureen, or ladle into individual serving
bowls, and garnish the top with cilantro.
Notes and Pointers:
This recipe is written with canned coconut milk in mind. Either
the Mae Ploy or Chao Koh brand, with a rich-tasting, nutty
flavor is preferred, or use an equivalent brand that you like. If
you are using freshly made coconut milk, start with the lighter
milk from the second or third pressing to simmer the herbs,
reserving the richer cream for the later addition.
This recipe is rich, using one part coconut milk to one part water.
For a lighter soup, blend one part milk to two parts water. Because
it is a rich soup, Thai people eat it more like a curry -- just
a few spoonfuls with some rice -- and seldom will eat an entire bowl
by themselves, like Westerners, who are used to rich cream soups,
(c) 1996 Peter Skrzypczak. All Rights Reserved.
Not for the squeamish... could cause digestion.
1/2 pound of fresh squid tentacles, the smaller the better
may substitute the squid mantle, sliced into 1/4-inch rings
16 ounces cooking oil, preferably peanut oil (may substitute
any vegetable oil suitable for frying)
(optional) three or four hot red peppers (add to oil)
1/4 cup semolina flour
1/2 cup unbleached flour
1 tablespoon paprika
1 tsp. salt
1/8 tsp. ground white pepper (optional)
1/2 tsp. ground black pepper
Wash, rinse, and then dry squid on a towel. Make sure there
are no squid "beaks" in the batch.
Add cooking oil to a suitable frying pan, and begin heating
the oil on medium to medium high.
Put ingredients in a large bowl.
Toss squid with coating mix. Use your hands to make sure
squid is evenly coated.
Check oil to make sure it doesn't get too hot.
If the oil begins to smoke, it is too hot.
Keep the lid to the pan nearby. If the mixture gets too
hot, turn off the heat, and cover the pan.
Add the coated squid one at a time being careful not to cause
the hot oil to splash.
Use the slotted spoon to keep the squid cooking evenly
Cook the squid about 3 minutes, or until beginning to brown
the coating mix.
With the slotted spoon, remove the cooked squid and place on
the paper towels on the plate.
When done, turn off the heat, and remove the pan to let it
cool before disposing of the grease.
I found the biggest mistakes were to:
not be careful around the hot oil - even the tiniest bit stings
quite a bit
add too much squid too fast to the oil, and cooling the oil
down too much in the process
not keeping track of the heat, and burning the oil
not to cook meat enough (ugh!) I think the tentacles taste
Serve with cocktail sauce. If none is available, add 2 tablespoons of
horseradish to 1/4 cup of catsup or...
Serve steaming hot with slices of lemon
Serve with tartar sauce on a hoagie-style roll as a sandwich. Even tastes
"IT WAS GREEK TO ME" FRIED
1 lb. cleaned squid -- including both tubes and tentacles
1 cup all-purpose wheat flour
Salt and pepper
Juice of 1 lemon
1/2 cup water
1/2 cup peanut oil, preferably of hearty flavor
Mix the flour, salt, and pepper and set the mixture aside.
Place the cleaned squid in a bowl. Mix the water with the
lemon juice and pour it over the squid. Marinate about one
hour, in the refrigerator. Lift the squid pieces one at a time
from the marinade and dredge in the flour mixture,
thoroughly coating both sides. Heat the peanut oil in a skillet
over a medium-to-high flame and add the squid. Cook about
ten minutes, until you see a golden crust more than halfway
up the sides of the squid. Turn the squid and fry it until the
other side is browned-about three minutes. Serve with
lemon wedges, over hot rice or warm pita bread. Enjoy.
Ingredients with strong flavors are good in stews. Squid is one of them.
In rib and squid stew, the flavors will take care of themselves ...
 Pork ribs, 2 lbs. You may ask the store to cut it in 1 inch wide
 Squid, 7 oz, if it is dry.
 Soy sauce, cooking wine, sugar, ginger slices, green onion ...
[a] Clean up the ribs and cut, between the bones, it into small pieces.
Pay special attention to the cross section of the bone while you are
cleaning it since that's where the bone fragments are. Those tiny
and hard fragments may hurt your teeth in many ways ...
[b] Restore the dry squid using warm water. After it is restored, clean
it by peeling off its skin. (Well, if you do not mind the ugly skin,
you do not have to skin it off.) If the squid is large, cut it into
2" by 1" pieces. Now you know that larger squids are easier to clean
[c] In a pot, stir fry (with hot cooking oil, of course) ribs and squids
for a while until the color turns.
[d] In a stocking pot, heat up a cup of soy sauce, half cup of sugar,
a few ginger slices, some green onion, and 2 quarters (or what
amount you think that may cover everything) of water to boil.
(The amount of soy sauce will ultimately determine the saltiness ...)
[e] Put ribs and squids into the stocking pot; cover it up. When it is
boiling again, turn down the heat to just enough to keep it boiling.
Keep it simmering for 40 minutes.
[f] Add some cooking wine, turn up the heat to maximum, open up the
cover, and wait for the sauce to become half of its original amount.
Stir it from time to time to prevent over-cooking on the bottom.
This should take just a few (~5) minutes.
You may try other ingredients, such as flavored dry bamboo shoots,
mushrooms, ... etc.