SQUID AND OCTOPUS RECIPES
SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD RECIPE ...
Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus’s salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 1 lb., 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 234.3, FatContent 19.1, SaturatedFatContent 2.8, CholesterolContent 176.5, SodiumContent 133.7, CarbohydrateContent 3.7, FiberContent 0.2, SugarContent 0.3, ProteinContent 12.1
SQUID AND BABY OCTOPUS SALAD | SO DELICIOUS
If you’re thinking some seafood would be tasty for dinner, but you also want to get some nutrition for a salad, we say: why not both? Grab a couple of medium squid and some baby octopus, cook them on the stove, in 15 minutes no less, and serve them in a light salad made with fennel, dill, and ginger!
Provided by Vlad Popa
Total Time 15 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium heat. Add the baby octopus and squid, and season them with chili flakes, salt, and pepper.
- Cook the squid for 2 minutes, and then take them out. Add the butter, melt it, and continue cooking the baby octopus for 2 more minutes.
- Add the dill and fennel in a large salad bowl. Add the cherry tomatoes, ginger, white wine vinegar, olive oil, and squeeze the juice out of a quarter of a lemon.
- Thinly slice the squids, and add them in the salad bowl along with the baby octopus.
Nutrition Facts : Calories 409 calories , ProteinContent 12 grams , FatContent 44 grams , CarbohydrateContent 19 grams
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This type of preparation once allowed fish to be kept for several days without refrigeration. These days we get to refrigerate our escabeche, making it even more practical. This version- a fusion of Spanish and Mexican flavors- works just as well with squid, mussels, shrimp, and pan-fried fish filets.
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- 1. Bring a pot of water large enough to accommodate the octopus to a boil. 2. Using a small, sharp knife, remove and discard the beak found at the center of the tentacles. Rinse octopus in running water. Pay particular attention to the head of the octopus- the inside can often hold a lot of sand. 3. Immerse the octopus in the boiling water and remove after one minute. 4. When the water returns to a vigorous boil, return the octopus to the pot. This additional step helps firm up the octopus and make it more tender. Reduce heat to medium-low when the water returns to a boil. Cover and simmer for 1 hour. The octopus should be tender but firm. 5. Place saffron in a small bowl and add ¼ cup of the octopus boiling water. 6. Grind spices and set aside. 7. Meanwhile, slice onions into ½-inch rounds. Place in a pot with the olive oil and cook on medium until the onions are just cooked. You just want to remove the raw taste from the onions, but keep them white. 8. Add minced garlic, bay leaf, and spices. Sauté 1 minute. Incorporate sherry vinegar. Boil gently for 10 minutes. Salt to taste. 9. Place cooked octopus on a plate and let cool. Reserve 1 cup of the octopus cooking liquid. You can also reserve the remaining liquid for a rice pilaf or soup. 10. Slice tentacles and head into 1-inch sections and place in the sauce. Bring to a boil. If needed, add some of the octopus cooking liquid to ensure the meat is all coated in the sauce. Let simmer for 5 minutes and transfer to a plate. Let stand for at least 1-2 hours. 11. Take the octopus out of the fridge at least 1 hour before serving, and incorporate parsley, garlic, and oil 30 minutes before serving.
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