Recipe courtesy of Fearless Eating. Click the button below for the recipe.
FISHERMAN’S STEW
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
FOR THE STEW
½ onion, diced into ½-inch pieces
2 tablespoons olive oil
⅓ cup white wine
1 cup water (or kelp broth; recipe on page 20)
1 15-ounce can diced tomatoes
¼ cup pitted green olives, rinsed and sliced
1 tablespoon capers, rinsed
2 garlic cloves, smashed and coarsely chopped
1 bay leaf
1 teaspoon red chili flakes
Salt and pepper to taste
¼ cup parsley, roughly chopped
Several slices crusty bread
SEAFOOD
½ pound mussels, cleaned
½ pound littleneck or other clams
2 pounds lobster, only claws and tail in shell
1 pound Acadian redfish fillets (or other white fish), cut into pieces
½ pound squid, rings and tentacles
Pinch of saffron (optional)
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS
Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread.
SEARED BABY SQUID WITH PARSLEY AND GARLIC
PASTA WITH ROASTED CALAMARI & CHERRY TOMATOES
PACHAMAMA’S SQUID SKEWERS
SQUID RISOTTO
SPANISH RICE-STUFFED SQUID
HOW TO COOK SQUID RIGHT
CHORIZO-STUFFED SQUID WITH YELLOW RICE AND SALSA VERDE
GRILLED SQUID WITH CHICKPEAS, OLIVES AND ORANGE
PORTUGUESE SQUID STEW
Calamari Banh Mi
Amalfi Calamari Pasta
Sesame Grilled Calamari
KIMCHI CALAMARI POKE BOWL
RHODE ISLAND STYLE FRIED CALAMARI
GRILLED SQUID
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
1 pound squid tubes and tentacles, cleaned and rinsed
2 tablespoons mild paprika
1 teaspoon chili flakes
2 tablespoons finely chopped garlic
1 lemon, juiced
Salt to taste
3 tablespoons olive oil, with 1 tablespoon reserved
2 tablespoons fresh parsley, finely chopped
1 lemon, cut into quarters
INSTRUCTIONS
Mix all ingredients except the parsley and lemon wedges in bowl. Place in refrigerator and let marinate for 1 to 2 hours. Grill squid over hot charcoals for 3 to 4 minutes or on a gas grill for 4 to 5 minutes. Remove from heat and toss with parsley and reserved olive oil. Garnish with lemon wedges.
Other species that can be prepared in this way include octopus, shrimp, and lobster.
BRAISED PROVENCAL-STYLE SQUID
WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
COD DRENCHED IN LIME-CHILI NAM PRIK
Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal. Click on the link below to access the recipe.
This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!