I have a few recipes for octopus and squid which I quite like, but I'm looking to expand my repetoire. I'm especially interested in stewed octopus and squid dishes, but I'd appreciate anything that you might have to offer. Any ethnicity or style is welcome. If you have a family story to go with it, that would be a beautiful condiment!
Thank you, my hounds! Cheers!
Squid I usually just slice up the side of the head tear out the inners take the outer purple membrane off,cut legs off,wash,slice into bite size pieces if it's too thick pound it with a meat tenderizer,lightly sauté in olive oil,add some Johnnys seafood seasoning then pour it over white sticky rice then put some pepper on it.Simple but I like the full seafood flavor.
I don't have much experience with Octopus but I do like it smoked with dijon mustard.
Another Korean recipe -
Ojingo Bokum - Spicy Stir Fried Squid (ojjingo bokum, ojingeo bokum)
2 small whole squid
4 green or spring onion
2 large hot green peppers (Jalapeno or hot green chili)
1 tablepoon olive or vegetable cooking oil
1 tablespoon pure toasted sesame oil
1/2 teaspoon sesame seed
1 large carrot
1/2 white or yellow onion
1/4 small green cabbage
3 large mushrooms
1 brocoli crown
Stir Fry Sauce
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 teaspoon rice wine
2 tablespoon gochujang (red chile paste)
1 teaspoon sugar
6 cloves fresh garlic, peeled
1/2 teaspoon black pepper
1 inch fresh ginger, peeled
1 tablespoon fine ground red chile pepper
Stir Fry Sauce
Cut ginger into smaller pieces.
Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" thin paste
Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
Cut into 1/4 inch wide strips from the "head" to the "tail".
Cut the strips into about 2 inch sections.
Slit the tentacle ring, flaten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
Optional Vegetables (Use any or all)
Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
Wash and thin slice mushrooms.
Separate brocoli florets and wash in cold water.
Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
(Brocoli and carrot, stir fry about 40 seconds if used)
(Onion slices, stir fry 30 seconds if used)
Squid, green onion, (and cabbage if used), stir fry 30 seconds.
Sauce and pepper, stir fry 2 minutes.
Remove from heat and add sesame oil, toss and serve garnished with sesame seed.
If you're using uncooked octopus for a recipe, you need to boil it for about 45 minutes even if you plan to grill it. A tip Mario Batali adds, for which he can offer no reason, is to put a cork in the water before adding the octopus and keep it there while cooking. Apparently it keeps the octopus from getting rubbery which in my experience has proven to be true.
Batali has a number of good recipes for octopus and squid, many of which are online on Food Network or the Babbo NYC site. Poke around for "Two Minute Calamari Sicilian Lifeguard Style"
I posted about it somewhere on Home Cooking, but I can't seem to find it...
It's quick and excellent and a total standby for us -- made with squid rings (from the freezer, cough), Israeli couscous, currants, capers, pine nuts, and spicy red sauce. It's important not to cook the squid more than a minute or two in this dish, so it remains tender.
NOT boil, bro... simmer. A bare, simmer, at that. Don't boil it hard, or you'll defeat the purpose of simmering in the first place-- to tenderize. It is true that that cork trick works... and I totally dig it. After simmering in a court bouillon or some such flavored broth, rub them with a spice mixture conducive to grilling and throw them on a HOT grill for a couple of minutes, just enough to firm and crisp them. serve them with a panzanella salad. totally righteous.
I mostly blanch finely sliced squid and/or octopus for 10 seconds and then make Lao Laap (lime juice, fish sauce, finely diced red onion & chili, chopped cilantro & ginger, torn mint, ground toasted uncooked rice); or teriyaki (merinade in teriyaki and serve); or ceviche, ...
Otherwise, stuff the squid bodies with a saute chopped tentacles, smoked bacon, green onion; close w/ toothpick, briefly simmer in spicy red sauce.
re: Sam Fujisaka
My Asian repetoire is quite impoverished, I'm sad to admit, Sam. Could you expand on the method for "ground toasted uncooked rice", please. This Lao Laap sounds excellent.
The stuffed squid sounds similar to a recipe I picked up in what is now Croatia, except the spicy red sauce was a mellow tomato sauce, and the stuffing included a bit of ground pork.