Stuffed Squid from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. 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

Recipe courtesy of the Spruce Eats. Click the button below for the recipe.



PASTA WITH ROASTED CALAMARI & CHERRY TOMATOES

Recipe courtesy of Family Style Food. Click the button below for the recipe.



PACHAMAMA’S SQUID SKEWERS

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



SQUID RISOTTO

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



SPANISH RICE-STUFFED SQUID

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



HOW TO COOK SQUID RIGHT

Recipe courtesy of Bon Appetit Magazine. Click the button below for the recipe.



CHORIZO-STUFFED SQUID WITH YELLOW RICE AND SALSA VERDE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



GRILLED SQUID WITH CHICKPEAS, OLIVES AND ORANGE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



PORTUGUESE SQUID STEW

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



Calamari Banh Mi

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Amalfi Calamari Pasta

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Sesame Grilled Calamari

Recipe courtesy of the Town Dock. Click the button below for the recipe.



KIMCHI CALAMARI POKE BOWL

Recipe courtesy of the Town Dock. Click the button below for the recipe.



RHODE ISLAND STYLE FRIED CALAMARI

Recipe courtesy of the Town Dock. Click the button below for the recipe.



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

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.



WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.