SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE
You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from 'Harumi's Japanese Home Cooking' by Harumi Kurihara but I have twinkled with it
Provided by Chef floWer
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 408.5, Sodium 503.2, Carbohydrate 8.2, Fiber 0.7, Sugar 0.9, Protein 28.2
GRILLED SQUID SALAD
Provided by Food Network
Yield 24 servings (as part of a buff
Number Of Ingredients 12
Steps:
- In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
- In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
- Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
- In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.
SQUID SALAD
Steps:
- Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
- Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
- Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
SEASIDE SQUID SALAD
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.
SPICY SQUID SALAD
Provided by Food Network
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to high.
- Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
- In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
- Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
- Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
GRILLED SQUID SALAD
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
- Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
- Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.
SQUID SALAD
Make and share this squid salad recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tubwise body of the squid crosswise into ¼" 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.
- Peel and finely slice the shallots.
- Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
- Toss well and check the seasoning.
- Just before serving arrange the lettuce leaves on a serving plate.
- Peel the 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.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 352.9, Sodium 782.4, Carbohydrate 11.1, Fiber 0.7, Sugar 2.3, Protein 25
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
THAI SQUID SALAD
Make and share this thai squid salad recipe from Food.com.
Provided by jschilling
Categories Squid
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- cut squid into small squares.
- blanch squid for 1 minute in boiling water.
- plunge squid into cold water immediately.
- prepare remaining ingredients for dressing.
- mix with squid.
- Serve on lettuce bed Chill before serving.
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
More about "squid salad recipes"
10 BEST ITALIAN CALAMARI SALAD RECIPES | YUMMLY
From yummly.com
SQUID SALAD - LIDIA
From lidiasitaly.com
CANNED SQUID SALAD - 7 SIMPLE AND DELICIOUS RECIPES
From en.womanexpertus.com
VIETNAMESE SQUID SALAD | SEAFOOD RECIPES | SBS FOOD
From sbs.com.au
CALAMARI RECIPES | MARTHA STEWART
From marthastewart.com
GRILLED SQUID SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST SQUID SALAD DRESSING RECIPES | YUMMLY
From yummly.com
BEST ITALIAN CALAMARI SALAD RECIPE - HOW TO MAKE ITALIAN SQUID
From food52.com
FLAVORFUL VIETNAMESE RICE PAPER SALAD (BáNH TRáNG TRộN)
From lacademie.com
SOUTHERN FRENCH SQUID SALAD RECIPE | SAVEUR
From saveur.com
CRISPY FRIED SQUID WITH SALAD - YOUTUBE
From youtube.com
#weeknight #time-to-make #main-ingredient #preparation #seafood #dietary #low-sodium #low-carb #low-in-something #no-shell-fish #squid #4-hours-or-less
You'll also love