Squiddy This page are all about different squid recipes and dishes.

Chorizo, squid & quinoa paella❤️❤️-Traditional paella is given a delightful and nutritious twist by substituting quinoa ...
08/05/2023

Chorizo, squid & quinoa paella❤️❤️

-Traditional paella is given a delightful and nutritious twist by substituting quinoa for rice.

Ingredfents:

25ml extra virgin olive oil

1 chorizo, thinly sliced

1 red onion, halved, thinly sliced

2 garlic cloves, chopped

1 fresh long red chilli, thinly sliced

2 tsp paprika

255g (1 1/4 cups) quinoa

400g can cherry tomatoes

310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock

380g squid tubes, scored, cut into 5cm lengths

Small parsley leaves, to serve

Lemon wedges, to serve

Directions:

-Heat 10ml of the oil in a frying pan over medium heat. Cook chorizo, stirring, for 2 minutes or until golden. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the paprika for 1 minute or until aromatic.

-Add the quinoa and cook, stirring, for 1 minute or until coated. Stir in the tomato and stock. Season. Bring to a simmer. Reduce heat to low. Simmer, stirring often, for 20 minutes or until quinoa is tender and the liquid is absorbed.

-Meanwhile, place the squid in a bowl and drizzle with the remaining oil. Season. Toss to combine. Heat a non-stick frying pan over high heat. Cook the squid, in 2 batches, turning, for 1 minute or until squid curls and is just cooked through. Transfer to a bowl.

-Top quinoa mixture with squid. Sprinkle with parsley and serve with lemon wedges.

Squid paella❤️❤️-In addition to being wonderful and simple to prepare, this one-pot paella is packed with nutritious ing...
06/22/2023

Squid paella❤️❤️

-In addition to being wonderful and simple to prepare, this one-pot paella is packed with nutritious ingredients to start your week off well.

Ingredients:

600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces
11⁄2 tsp smoked paprika, plus extra to sprinkle
1⁄4 cup (60ml) extra virgin olive oil
1 red capsicum, seeds removed, sliced
1 onion, chopped
3 garlic cloves, crushed
1 pinch saffron threads
500g bomba rice (or arborio rice)
1.25L chicken stock
1 cup (120g) frozen peas
1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve

Directions:

-Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.

-Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid.

-Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.

-Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan.

-Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.

Squid Ink Pasta with Calamari and Chorizo❤️❤️Ingredients:2 tablespoons extra-virgin olive oil, plus more for drizzling1 ...
04/24/2023

Squid Ink Pasta with Calamari and Chorizo❤️❤️

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 ounce ground fresh chorizo

1 ounce red onion, thinly sliced

4 cloves garlic, sliced

2 ounces dry white wine

Kosher salt

2 portions Fresh Squid Ink Pasta, about 8 ounces each, recipe follows

4 ounces calamari rings and tentacles (4 squid)

1 pinch red pepper flakes

1 tablespoon sliced scallions (on the bias)

Fresh Squid Ink Pasta Dough:

10 ounces (about 2 cups) all-purpose flour, plus more for dusting

2 whole large eggs (about 4 ounces)

4 yolks from 4 large eggs (about 2 1/2 ounces)

4 teaspoons squid ink

1 teaspoon kosher salt

Directions:

-Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.

-Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.

-Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.

-Place in a bowl and finish with another drizzle of oil and serve.

-For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.

-Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.

-To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.

-Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.

-To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

Squid Ink Risotto (Risotto al Nero di Seppia) ❤️❤️-The dish's body is where all the flavor, color, and intrigue are foun...
12/21/2022

Squid Ink Risotto (Risotto al Nero di Seppia) ❤️❤️

-The dish's body is where all the flavor, color, and intrigue are found. After that, the rice is lightly toasted and boiled with onion and fish stock. The braised squid is added to the rice halfway through cooking, and this is when the rice starts to absorb the jet-black ink and work its magic.

Ingredients:

1/4 cup olive oil
1 onion, chopped
1 clove garlic, sliced
10 ounces (300 grams) squid, cleaned and cut into thin strips
1 teaspoon squid ink
1/2 cup (125 ml) dry white wine
7 ounces (200 grams) peeled tomatoes
Salt & pepper
1/2 stick (50 grams) butter
14 ounces ounces (400 grams) arborio, vialone nano or carnaroli rice
4 cups (1 litre) fish stock, heated
A handful of fresh parsley leaves, chopped
Water, as necessary

Directions:

-Gently saute half the onion in olive oil until soft and slightly golden. Add the garlic and the squid, together with the ink. Cook for a few minutes then add the wine, tomatoes and season with salt and pepper. Let simmer gently, covered, for half an hour or until the squid is soft, stirring occasionally and checking for tenderness. If needed, add some more water to the pan to keep it 'saucy'.

-In a separate pan, saute the rest of the onion with the butter. Add the rice and toast it for a minute, stirring until it's covered in the butter. Add 1 cup of the stock and, over low heat, bring to a simmer. As the liquid reduces, keep adding stock by the cup. The rice will take about 17 minutes to cook in total; halfway through cooking, add the squid to the rice. Continue cooking and adding stock (in some cases, you may need to add some water as you want the rice to cook in plenty of liquid).

-After 17 minutes the rice should be al dente and the risotto itself should still have a good amount of liquid in it. Take off the heat and toss the rice energetically to create creaminess – essentially you are emulsifying the liquid. The risotto should end up being what Italians call 'al onda', wave-like, which means when you put it on the plate (not a bowl, but a flat plate), it should be liquid enough that it spreads out when you bang the bottom of the plate gently with the palm of your hand. Serve immediately with chopped parsley over the top.

Manapinna Squid SizeThis Bigfin Magnapinna squid is a unique and strange species. Because, compared to other squids, its...
09/18/2022

Manapinna Squid Size

This Bigfin Magnapinna squid is a unique and strange species. Because, compared to other squids, its arms and tentacles are the same length and appear identical. The Bigfin squid also has appendages that are assist perpendicular to the body, making a strange elbow appearance. This squid has a significant length of elastic tentacles, estimated to be 15-20 times the length of its central body.

Fried Calamari (Calamari Fritti)Squid is a very popular food in Italy, and it comes in many shapes and sizes with many d...
08/29/2022

Fried Calamari (Calamari Fritti)

Squid is a very popular food in Italy, and it comes in many shapes and sizes with many different names: calamari, calamaretti, totani, and seppie.

Calamari are small squid, and when they are served battered and fried, they are one of the most classic Italian summer seafood dishes. These are crisp golden rings of tender squid that people eagerly squeeze lemon wedges over and then quickly eat them while they're still hot—and before everyone else gobbles them up.

Pla muek yangPla muek yang is a Thai-style chargrilled squid dish typically coated in a spicy, sweet-and-sour sauce cons...
08/15/2022

Pla muek yang

Pla muek yang is a Thai-style chargrilled squid dish typically coated in a spicy, sweet-and-sour sauce consisting of lime juice, fish sauce, garlic, chilis, coriander roots, and sugar. The dish is often served with peanuts and coriander leaves on top and is commonly sold at roadside eateries and street stalls across Thailand.

It can be consumed on its own as an appetizer or a main course, or it can be mixed with salads.

Adobong pusitAdobong pusit is a traditional Filipino dish that's a part of the famous adobo group of dishes. The dish is...
07/30/2022

Adobong pusit

Adobong pusit is a traditional Filipino dish that's a part of the famous adobo group of dishes. The dish is prepared with a combination of fresh squid and its ink, soy sauce, vinegar, garlic, salt, sugar, oil, onions, and tomatoes. The squid is first boiled in a mixture of soy sauce and vinegar, and it's then sautéed in a combination of garlic, onions, and tomatoes.

It's important not to overcook the squid as its texture will become rubbery. This simple squid stew with robust flavors is sometimes accompanied by vegetable-based dishes on the side.

Kalamar tavaKalamar tava is a traditional Turkish dish that's usually served as a meze. The dish consists of cleaned squ...
07/19/2022

Kalamar tava

Kalamar tava is a traditional Turkish dish that's usually served as a meze. The dish consists of cleaned squid that's cut into thick rings, soaked in milk, then dipped in a batter of flour, baking soda, and salt before it's fried in hot oil. The squid rings can be flavored with herbs or pepper flakes, if desired.

Once fried, the rings are typically served with a Turkish tartar-like sauce on the side for dipping, along with a few lemon wedges.

FRIED CALAMARI AT HOME (Crispy Breading That Actually Sticks)!
10/28/2021

FRIED CALAMARI AT HOME (Crispy Breading That Actually Sticks)!

You could have the best fried calamari of your life...at home. Click my link https://bchrbox.co/BrianTurkey for a free Turkey. New members receive a 10- 14 l...

CRISPY CALAMARI
08/30/2021

CRISPY CALAMARI

I really do think this is a very easy calamari recipe!! This calamari has just the right amount of seasoning and a perfect light and crispy exterior.SUBSCRIB...

CRISPY CALAMARI
08/22/2021

CRISPY CALAMARI

I really do think this is a very easy calamari recipe!! This calamari has just the right amount of seasoning and a perfect light and crispy exterior.SUBSCRIB...

LOVELY SQUID DISH
06/30/2021

LOVELY SQUID DISH

Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It’s spicy Korean stir-fried squid, one of my all-time favorite ...

YUMMY FRIED SQUID
06/16/2021

YUMMY FRIED SQUID

To kick off Christmas countdown we've teamed up with Hellmann's to make the perfect party food recipe - Crispy Squid with Harissa Mayo. Jamie shows you how t...

Spicy Stir-fried Squid
05/26/2021

Spicy Stir-fried Squid

Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It’s spicy Korean stir-fried squid, one of my all-time favorite ...

Ultimate Chinese Salt & Pepper Squid
05/17/2021

Ultimate Chinese Salt & Pepper Squid

My guide to the ultimate salt and pepper squid, Chinese-style. Super light, crispy salt and pepper calamari finished with some garlic and spring onion aromat...

Calamares Recipe
04/29/2021

Calamares Recipe

Calamares is a dish made of squid coated in batter and is usually served with a vinegar dipping sauce or a creamy mayonnaise dip. Visit our website for more ...

How to Cook Salt and Pepper Calamari (Squid) in Chinese Style 椒盐花枝 | Seafood Recipe | Beer Food
04/17/2021

How to Cook Salt and Pepper Calamari (Squid) in Chinese Style 椒盐花枝 | Seafood Recipe | Beer Food

Get your beer ready for this super yummy Salt and Pepper Calamari (Squid) or better still, drink while you cook. Haha. Cheers!See the ingredient list below f...

Spicy Stir-fried Squid (Ojingeo-bokkeum: 오징어볶음) 10th Anniversary Special!
01/12/2021

Spicy Stir-fried Squid (Ojingeo-bokkeum: 오징어볶음) 10th Anniversary Special!

Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It’s spicy Korean stir-fried squid, one of my all-time favorite ...

Address

Birmingham, AL

Website

Alerts

Be the first to know and let us send you an email when Squiddy posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Share


Other Food & Beverage in Birmingham

Show All