Squid Luau Recipes
SQUID LUAU
Steps:
- Clean calamari and slice in rings, then set aside.
- Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid.
- Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes.
SQUID LUAU
Steps:
- Cut the cooked squid or octopus into thin crosswise slices and set aside. Wash luau leaves thoroughly; remove stems and fibrous parts of veins. Place washed leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for 1 hour, stirring frequently. Drain luau leaves thoroughly; stir in coconut milk, salt, and squid. Heat but do not boil.
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- If you have sensitive hands, use gloves to protect from the leaves' calcium oxalate. Rinse the leaves then remove the stems from the luau leaves. If you want to include the stems, peel off the fibrous parts of the stem and cut into 1-2 inch pieces. Then trim the pointy parts of the leaves.
- Remove the feeler tentacle. Separate the head and the body from each other by gently tugging each other apart. When pulling it apart, the innards will come out, which you can discard. Remove the squid's cartilage and skin from the head and discard. Rip off the two flaps from the head and set aside. Slide your finger down the outside of the head's tube to remove any more remaining guts. Flip the tube inside out to clean it more thoroughly. Flip it outside again and set aside. Cut below the eyes and remove the beak if it's with part of the tentacle body.
- After the leaves have cooked, drain it in a colander. Press down on the leaves to drain any remaining leaves.
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