Squid Calamari Salad And Octopus Polipo Salad Recipes

Steps:

• For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
• Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
• For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
• Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

Steps:

• Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
• For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
• Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
• Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
• Remove from heat and place on top of the prepared salad leaves in serving dish.
• Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
• Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
• If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
• Enjoy.

Steps:

• Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
• Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
• When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
• Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.