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Posts Tagged ‘Squid’

Slow-cooked Squid with Peperonata and Butter Beans

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 30 September 2021| Leave a Comment »

We love squid and are not sure why people don’t cook it more often. It’s cheap and sustainable, and this sweet and sour version is delicious! We served with some plain couscous.

Wine Suggestion: This is excellent with a youthful and medium bodied Sangiovese with its bright acidity. Instead of looking to Tuscany tonight, we had a Corsican Niellucio which is the same grape

Slow-cooked squid with peperonata and butter beans – serves 4 to 6

  • 4 tbsp olive oil
  • 4 red, yellow or orange peppers, a mixture ideally, deseeded and sliced
  • 1 red onion, finely sliced
  • 100g soft cooking chorizo, finely chopped
  • ½ tsp chilli flakes
  • 4 sprigs thymes
  • 4 cloves of garlic, sliced
  • 1 bay leaf
  • 50ml red wine vinegar
  • 25g caster sugar
  • 500ml passata
  • 400g squid, cleaned and sliced (we used a packet of frozen squid tubes, defrosted)
  • 1 x 400g tin butter beans, drained and rinsed
  • a handful of chopped flat-leaf parsley

Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes or until very soft, stir now and then and add a splash of water if they start to catch.

Add the chorizo and chilli flakes and cook for another 5 minutes or until the chorizo has released its oil. Add the thyme, garlic, and bay, and simmer for another couple of minutes, then add the vinegar and sugar and stir until the sugar has dissolved.

Add the passata, then swirl a splash of water round the jar and add that too. Season and bring to a simmer.

Stir the squid into the simmering sauce, then cover with a lid and cook over a low heat for 1 hour. If the liquid doesn’t cover the squid you can add a splash of water. Check after the hour to see if the squid is tender but don’t let it go to mush.

Stir in the butter beans and check the seasoning, then simmer, uncovered, to thicken the sauce a little. Cook for another 10 minutes, then stir in the parsley and serve with couscous or crusty bread.

(Original recipe by Anna Glover in Olive Magazine, September 2021.)

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Spicy Korean Squid

Posted in Asian, Food, tagged , , , , , , , , , , , on 29 October 2020| Leave a Comment »

You can serve this with other dishes or just on its own with some sticky rice. It is perfect for a Friday night feast and much quicker than Deliveroo. Squid is so cheap and although almost everyone loves calamari they don’t seem to cook with squid much. I find it’s quite a satisfying thing to prepare too, but that might just be me.

Wine Suggestion: We opened a really nice bottle of Pearce Road Semillon 2016 from Kilikanoon in the Clare Valley. Delicious wine which we quickly abandoned for a beer as this dish is spicy! Do try the Semillon though maybe with some cheese or something a bit less fiery.

Stir-fried Spicy Squid – serves 2-3

  • 500g squid, cleaned
  • 2 tbsp vegetable oil
  • 1 large carrot, halved lengthways and sliced
  • 1 onions, thinly sliced
  • 1 green chilli (optional), thinly sliced
  • 3 scallions (cut 2 of them into 3cm lengths and finely slice 1 to sprinkle over at the end)
  • 2 tsp roasted sesame seed oil
  • 1 tsp roasted sesame seeds

FOR THE SAUCE:

  • 2 tbsp gochujang chilli paste
  • 1 tbsp gochugaru red pepper powder
  • 1 tbsp mirin
  • 2 tsp soy sauce
  • 1 tbsp honey
  • 4 garlic cloves, crushed
  • 2½ cm piece of ginger, finely grated

Make the sauce first by combining all of the ingredients in a bowl.

Slice the body of the squid open so it lies flat. Score the inside in a criss cross pattern with a sharp knife but make sure you don’t cut through. Cut the squid into 5cm pieces, any shape will do. Cut the tentacles into similar size pieces.

Put the vegetable oil into a wok (or a large frying pan) and put over a high heat. When the oil is hot, add the carrot and onion and stir-fry for 3 minutes, tossing the whole time until starting to soften.

Add the squid, chilli, scallions and sauce, then stir-fry for another 2-3 minutes or until the squid has turned opaque. Remove the pan from the heat and stir in the sesame oil. Sprinkle the toasted sesame seeds and sliced scallions over the top to garnish.

Serve with sticky rice.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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Genoese Squid with Potatoes

Posted in Food, Gluten-free, Italian, tagged , , , , , , , , , , on 27 March 2020| Leave a Comment »

Genoese Squid with Potatoes

Mothers Day dinner 2020. Not a huge roast or a barbecue with the rest of the family but a glorious sunny day and this Diana Henry recipe, which was perfect! Great for all of us on a budget now too, squid is cheap, and not everyone realises that you can slow cook it. The sauce this dish has is so vibrant and rich and when we reheated the leftovers in the oven two days later it was still amazing.

Wine Suggestion: we chose a classic wine for seafood and an explemary winery, the  Pazo de Señorans Albariño 2018 which is a wine we love both in youth and as it ages and gains texture and complexity. The salty sea air ideas you get from Albariño just seem to work so well.

Genoese squid with potatoes – serves 4

  • 750g squid, cleaned (look up online how to do it if you need, we used some pre-cleaned squid tubes from the fish shop)
  • 550g waxy potatoes
  • 5 tbsp olive oil
  • 4 cloves of garlic
  • 350ml white wine
  • leaves from 2 oregano/marjoram sprigs
  • 2½ tbsp chopped flat leaf parsley
  • 400g tin cherry tomatoes
  • extra virgin olive oil, to finish

Wash the squid and remove any gunge from the inside the tubes. Cut the tubes into thick rings. Cut the hard bit from the end of each tentacle and slice the wings into 2 or 3. Cut the tentacles too if they’re big. Rinse everything in a sieve, then dry well with kitchen roll.

Wash the potatoes (you can peel or not) and cut into 4cm thick slices.

Heat the olive oil in a large sauté pan. When the oil is really hot, tip in the squid and garlic and toss around for a minute. Add the white wine, oregano, 1½ tbsp of the parsley, tomatoes and plenty of seasoning. Cover, reduce the heat, and simmer for 30 minutes.

Add the potatoes, then season again, cover and cook for a further 30 minutes or until the potatoes are tender. Taste again for seasoning, you might need to add a bit of extra salt to make the sauce sing, sprinkle over the rest of the parsley and serve with your best olive oil drizzled on top.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010)

 

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Squid Stuffed with Marjoram

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , on 11 August 2018| Leave a Comment »

Squid stuffed with oregano

There is a huge marjoram bush growing in our garden and it’s a herb we definitely don’t use enough of. Use tender baby squid for this and have it all prepped in advance. This is a super simple starter to throw onto the barbecue as people arrive.

Our fishmonger carries good frozen squid for when there is none available fresh and it works just as well.

Wine Suggestion: a crisp, dry and minerally white with a citrussy lemon character, like Assyrtiko from Greece, would have been our first choice, but as we didn’t have one in the fridge we pulled out a bottle of Zero de Bouvet-Ladubay, a sparkling Saumur made from Chenin Blanc and, like its name suggests, completely dry with zero residual sugar. It worked just as well.

Baby squid with marjoram – serves 4

  • 600g baby squid
  • 2 lemons
  • 3 tbsp marjoram leaves, roughly chopped
  • 2 dried chillies, crumbled (or use chilli flakes)
  • extra virgin olive oil

To prepare the squid you need to pull away the head and tentacles and any pulpy stuff inside the sac. Cut out the hard beak. Wash the tentacles and sac. The recipe suggests leaving the skin and fins on but we usually remove them. Pat dry with paper towels.

Squeeze the juice from 1 of the lemons and cut the other one into quarters.

Season the squid generously inside and out and put 1 tsp of the marjoram into each sac.

Mix the crumbled chilli with 1 tsp lemon juice, 2 tbsp olive oil and the rest of the marjoram.

Cook the squid bodies and tentacles on a hot barbecue and squeeze over a little lemon juice. Turn almost straight away – when the white flesh has charred lightly – and char on the other side. Serve with the sauce and lemon.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Roges, Clarkson Potter, 2006.)

 

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Slow cooked Squid with Brandy and Cream

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 14 April 2017| Leave a Comment »

Slow cooked squid in brandy and cream

This is cooked quick and hot, then low and slow. A bit disconcerting if you’re used to cooking squid quickly to avoid the rubber band effect but have faith, the result is tender squid in a rice sauce.

Wine Suggestion: This went perfectly with a Bodegas Tradición dry Oloroso VORS whose very refined character plus muscle and body stood up to the rich brandy, cream and tomato flavour, while the deep nutty flavours complimented the squid. A dry, smooth and round wine with a gentle and persistent texture.

Squid with Brandy & Cream – serves 4

  • 50g butter
  • 1 large onion, finely diced
  • 3 thyme sprigs, leaves stripped
  • 2 bay leaves
  • 6 garlic loaves, chopped
  • 300ml passata
  • 1kg cleaned large squid
  • sunflower oil
  • 125ml brandy
  • 4 tbsp double cream
  • flat-leaf parsley, finely chopped (to serve)

Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with plenty of black pepper. Fry gently for about 15 minutes or until the onion is soft and golden. Stir in the garlic. Turn the heat off and stir in the passata, then leave to stand while you fry the squid.

Cut the squid in half lengthways, then chop each half widthways into ribbons. Cut the fins and tentacles to a similar size. Dry the squid well with paper towels.

Put a large frying pan over a high heat and wait until it get smoking hot. Add a glug of sunflower oil and about a third of the squid with a good pinch of salt. Fry hard, stirring occasionally, until well coloured. Repeat until all the squid has been browned. Put each batch into the casserole dish with the tomato sauce.

Put the casserole back over the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of brandy and put the lid back on. Simmer very gently for 40 minutes, then a further 20 minutes with lid ajar so the juice reduces a little. When the squid is tender stir in the rest of the brandy and the cream. Serve with chopped parsley sprinkled over.

(Original recipe by Valentine Warner in BBC Good Food Magazine, March 2010.)

 

Good Food March 2010

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Salt Chilli Squid

Posted in Asian, Food, tagged , , , , , , , on 20 May 2014| Leave a Comment »

Chilli & Salt Squid

Inspired by Gok Wan, this works a treat. We always found that getting fresh squid was difficult until we found great frozen ones: flash frozen as soon as they’ve been caught. A spanish chef Jono knows swears by them and we do too! This is a healthier take on the deep-fried salt chilli squid you get in restaurants.

Wine Suggestion: A fresh, light to medium-bodied white with good fruit works a treat here, but just make sure it’s not bone dry as you need to balance the chilli. We’d suggest either a good Albariño / Alvarinho [we drank the Saolheiro Alvarinho from Portugal) which complements the saltiness or a dry German Riesling from a good producer like Leitz in the Rheingau or Dönnhoff in the Nahe which will carry a good level of fruit and taste dry. These really balance fruit with acidity for perception as opposed to an Australian Riesling which really is bone dry and will fight with the chilli.

Chilli & Salt Squid with Cucumber Salad – serves 2

  • 2 medium squid (tubes and tentacles), cleaned – we used 500g baby squid
  • 2 spring onions, finely chopped
  • 2 tbsp groundnut oil
  • ½ a red chilli, finely chopped
  • 3 cloves of garlic, finely chopped
  • salt and ground white pepper

For the cucumber salad: 

  • ½ a cucumber, deseeded and sliced into thin ribbons
  • 4 tbsp rice vinegar
  • a pinch of caster sugar

Put the cucumber into a serving dish. Pour over the vinegar and sugar and set aside.

Slice the squid tubes in half lengthways and lay out flat with the inside facing up. Score the tubes at an angle about 5mm apart but take care not to slice the whole way through. Turn the squid 45 degrees and score again at that angle. Once scored slice the squid into 2cm wide strips. Cut large tentacles in half and leave small ones whole.

Heat a wok over a medium to high heat and add the oil. Add the chilli, garlic and spring onions and fry for 4-5 minutes, or until starting to dry out – take care not to burn the garlic. Remove from the pan and drain on kitchen paper.

Put the wok back on the heat and, when hot, add a splash of oil. Wait for the oil to smoke, then add the squid and stir-fry for a minute, or until half cooked and starting to char at the edges. Put the garlic/chilli/spring onion mix back into the pan and stir through, tossing over the heat until cooked through. Taste and adjust the seasoning.

Serve with the cucumber.

(Original recipe from Gok Cooks Chinese by Gok Wan, Penguin Books, 2012.)

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Calamari with Butter and Garlic

Posted in Food, tagged , , , , , , on 11 September 2011| 6 Comments »

Calamari with Butter and GarlicMade for Michael and Ben who don’t like squid …but both asked us to post this recipe, perhaps we have converted them! Chargrilled and smothered in lemony garlic butter and parsley – don’t forget to buy some bread as mopping up the sauce is the best bit!

Calamari with butter, lemon and garlic – to serve 6 as a starter

  • 1kg squid (baby squid is best)
  • 100g butter
  • juice of 1 1/2 lemons
  • 3 garlic cloves, finely chopped
  • 2 tbsp chopped parsley
  • lemon wedges, to serve
If you need to clean the squid yourself, pull the tentacles away from the body. Remove the clear bone from inside the body and rinse the body well under cold water. Hold the tenticles firmly in one hand and squeeze out the little beak and cut it away, leaving the tentacles whole. Rinse the tentacles. Cut the body into rings about 3cm thick, and leave the tentacles whole. Pat dry.

Heat the butter in a saucepan and when it sizzles, add the lemon juice. Season with salt and pepper. Add the garlic and sizzle for a minute or two to flavour the butter but don’t let it burn. Stir in the parsley and take it off the heat.

Heat a griddle to very hot (it should be just smoking). Scatter with some of the calamari in a single layer – you’ll have to cook in batches – and cook over the highest heat. When the squid has darkened in parts on the underside, turn it over with tongs and cook until the other side is darkened – careful it doesn’t burn or it will taste bitter. Move it around the pan and let it cook for another couple of minutes, then add to the warm butter while you cook the next batch. Season to taste and serve with lemon wedges and lots of bread.

(Original recipe from Falling Cloudberries by Tessa Kiros, published by Murdoch Books, 2004.)

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