Does anyone know what to do with octopus or squid?

[kwormann]

Id like to try one (or both....do they taste the same?) Anyway, does anyone know how to cook them in a tasty manner?

TIA

Kim

[greysangel]

I have had it grilled with lemon and herbs as an appetizer at a greek restaurant...delicious!

I also make an octopus stew which is a Portuguese dish ...I could post general amounts/directions if you are interested, though there is no formal recipe (got it watching mom :D )

In my opinion, octopus is "meatier" than squid. The texture is thicker and in my opinion it's also tastier than squid.

Octopus comes either frozen or fresh. Most people just cut up the "legs" and eat that part of the octopus. The ink sack is found in the body of the octopus and is very easily removed.

JeAnne

[Jewel]

AFter seeing both of them swimming around the aquarium in Maui last Monday, Mr. Octopus stuck on the glass just 'posing' for a photo (however I think I got his 'centerfold shot' since I got his underside..) I don't think I could ever think of EITHER of them as food.

I'll come over and set 'em free for you!! :p

[kwormann]

Jewel,

I often think "why do I love seafood so much" since I love marine life so much, but until the day comes that I look at a piece of fish and think "I love this animal, how can I eat it?", I am going to enjoy it!

Greysangel, Thanks for the offer. Im not a big stew fan, though. If you know how to grill it, though, Id love to know!

[Luiza]

I really like octopus. My SO usually braises it in a little bit of water. He puts the octopus in a big pot with about an inch of water, then cooks it until soft, adding more liquid if needed. He serves it with an olive oil, vinegar, sliced red onion, capers and Greek oregano dressing. This dish is delicious cold.

It's best to buy the octopus frozen (or if you buy it fresh freeze it before cooking). Otherwise it will most likely be tough. You could, of course, buy it fresh and then tenderize it by whacking it about 100 times on a stone, in true Greek fashion! :) Mediteranean octopus is the tastiest. Mexican octopus has teeth on its suckers (which have to be cleaned) and doesn't taste nearly as good. I myself do not like Mexican octopus at all.

My favourite squid dish is deep fried. Here is a recipe: http://www.hol.gr/clubs/cookery/greece/enapre02.htm
If you like soft squid it's also best to freeze it first -- fresh squid is chewy. Some people like the chewiness though.

Squid and octopus do not taste the same. As greysangel said, octopus is meatier.

Enjoy!

[Jewel]

Meatier...chewier...teeth on it's suckers. Uggh...careful Ladies, I'm getting a visual here!! :D

So what's wrong with a good 'ol Pork Tenderloin??? Come on Kim, pigs aren't THAT cute, are they?? (hee!)

[kwormann]

TO be honest Jewel, Im not a huge meat fan. Im starting to eat more because of low iron (had my first piece of sirloin the other night), but havent worked up to pork yet!

[kwormann]

Luiza

How long does your SO braise the octopus for? Id like to try it!

[Alisa]

I've never cooked either, but my mother used to stuff squid with...well...stuffing and bake them. They were yummy.

[SusanL]

Kim,
You could use either one in this recipe, it is one of my favorites but DH doesn't like calamari. This recipe can be loosely made, not necessary to follow exactly, hope you get to try it. (I buy frozen calamari because we rarely get fresh around here!!)

Italian Baked Calamari

2 lb octopus, squid cut into 1" pieces
4 T tomato paste
4 T olive oil
16 oz orzo

1. Cook octopus gently in water (just covering it) over low heat (covered pan) for a few minutes.
2. Add tomato paste and olive oil, stir.
3. Pam a shallow dish, add orzo and above mixture. Add a little more water to cover.
4. Bake 350 for 30 - 45 minutes until orzo is done, adding more water if needed.
5. Optional: cover with freshly grated parmesan cheese and fresh cracked pepper.

[Veronica]

A friend of mine uses both squid and octopus in her pasta sauce recipes. She's away on extended travel right now, so I can't get any details, but I think she just uses them in place of ground beef. She raves about her squid sauce and octopus sauce, but I haven't been brave enough to try them yet!

[kwormann]

Susan, That sounds yummy!

[brendat4]

Hi Kim,

I love squid--but only when it's cut up and I can't discern the tenticles (sp?). I've never tried octupus. My SIL did recently and she said it was kind of tough (maybe chewy is the word) but didn't think it was remarkable. It was when she was vacationing in Europe (Spain & France).

Of course the obvious way to use squid is for fried calamari, but that's not low-fat. Still yummy though. I've also had it just cut up and in a marinara sauce over pasta--very tasty. My MIL uses squid a lot (she is from Spain--and they use a lot of squid & octupus there in the Meditterranean) but the thing she uses it the most in is her paella. She throws just about everything in her paella: squid, mussels, chicken, sausage, veggies, etc. but you could leave out whatever you don't want. I always look forward to her paella though! Just a couple thoughts for you . . .

[Karen M]

Sushi :o Spicy Octopus rolls are awesome!

[lorilei]

Check out this thread: www.cookinglight.com/vbb/showthread.php?s=&threadid=8507&highlight=squid

I would definitely try Gail's pesto squid salad... as well as Valchemist's stuffed Porcini squid.

Both of them sound heavenly. ;)


Or if you wanted to get away from being "light", squid are Xcellent fried up and squeezed with a bit of lemon... calimari... my favorite!

[Luiza]

Kim, here are my SO's tips:

Use a frozen and defrosted octopus to ensure tenderness. Octopus is NOT supposed to be chewy. Put a little bit of water in a Dutch oven (even less than an inch), add the octopus and simmer for 30-45 minutes, covered, turning every so often and adding more water if needed. Start checking after 30 minutes. The octopus is cooked when it softens up and you start being able to peel off the skin. If the skin comes off easily, it is somewhat overcooked but still good (it doesn't toughen up, it just softens up further). It is preferable to have the octopus overcooked than undercooked.

Then the octopus is cut in pieces (unpeeled), and tossed with the dressing listed in the previous post. If you are a garlic fan, you can skip the red onion and capers in favour of sliced garlic. Chill and serve.

This salad is a great hit at our parties. I hope you'll like it as well.

[kwormann]

Thanks Luiza.

Being a novice, where are the tenticles? I read to keep them on during cooking. Do you remove them before eating, or do you eat them?

Thanks so much!

[Luiza]

Kim, the tentacles are the "legs". An octopus is mostly tentacles, so that's what you eat. The tentacles have suckers (round raised areas of skin). Some people prefer to cut the suckers off (sort of like peeling the octopus), but it's just because they don't like the idea of suckers; it makes no difference to the taste. The head has a slightly different texture, chewier, but it's also good to eat.

A squid has a big "head" and less "legs". The squid tentacles are also good to eat, they have pretty much the same taste and texture as the head. You can leave them out if you don't like how they look.

The fish market should be giving you squid and octopus already cleaned, meaning that whatever is in the package can be eaten (excepting the teeth of the Mexican octopus, that is). Check with your fishmonger.

Squid and octopus do not taste the same, so if you don't like one you can still try the other.

[KValley]

I went to a bar in Tokyo last year where, instead of the dishes of popcorn, pretzels, or mixed nuts we are used to here, there were dishes of miniature, whole, raw squid (about 2" long). At first I politely demurred, but after some plum wine, I was slurping away with the best of 'em! I couldn't bring myself to bite down, however; the whole notion of squid guts exploding in my mouth was more than my adventurous, slightly intoxicated, spirit could take. I just swallowed them whole. :D

Otherwise, I agree with Karen- Octopus, raw (sashimi) on sushi rolls is delectable.

BONSAI!!

[Ohioan]

Squid is tender and delicious -- with a delicate, nutty taste -- if you (a) give it a quick sauté or fry, or (b) braise it for 30-60 minutes, depending on the size. Anything in between produces rubber bands.:p

I used to cut the main section into rings and leave the tentacles in complete rings by themselves, unless the squid were large, in which case I cut the tentacle-rings in half.

BTW, I tried various subject lines before I settled on the prosaic "Squid advice." Squid tips and squid pointers sounded like pieces of squid, and squid tricks sounded like April Fool underwater.:D

Cheers,
Phoebe

[Gail]

Hail, O Bean Queen--

Tell me it's true. Have you returned to the fold? :D

First Sneezles, then Deanna, now you.... and as we've told them all, you've been missed.

Welcome back!

[Gail]

Almost forgot my message...

As long as we're on the subject, does anyone have advice for cooking calamari steaks? I see 'em all the time and I've contemplated buying, but I'm clueless as to how to prepare them.

[kwormann]

Also glad to see you back Phoebe!

Luiza, thank you for setting me straight on my terminology! I was thinking about the suckers when I called them tenticals! We are moving to our new condo next Tuesday and I was thinking next Saturday we would relax with a romantic dinner and I would include your octopus recipe.

One additional question, what is calamari? Is it squid or octopus, or something else entirely? And Gail, what is a calamari steak? I love this board, I learn so much!

Again, thanks to all for your help! I love trying new adventures in eating!:)

[Luiza]

Wow, Kim, that's an honour! :o I'm keeping my fingers crossed that you'll like it.

Calamari are squid (comes from Greek).

Gail, I haven't seen calamari steaks, but I would imagine they are pieces out of a big squid. In that case, they are most probably meant to be grilled. Being an appartment dweller, I unfortunately know nothing about grilling. Sigh.

[Gail]

Originally posted by Luiza
Wow, Kim, that's an honour! :o I'm keeping my fingers crossed that you'll like it.

Calamari are squid (comes from Greek).

Gail, I haven't seen calamari steaks, but I would imagine they are pieces out of a big squid. I think they are meant to be grilled. Being an appartment dweller, I unfortunately know nothing about grilling. Sigh.

Kim,

I can't tell you much, either. I've eaten calamari steak a total of once, many years ago at a restaurant in Sausalito (CA to you non-Californians) and it was wonderful. For the life of me, I can't remember how it was cooked.

Most of our major stores here sell them off and on, in vacuum wrapped packages. They're about the size of a spencer steak, sometimes smaller-- and to me look as though perhaps its the body of a huge calamari, pounded flat.

Insofar as most calamari around here goes, I only see the baby ones-- either frozen or fresh. Those are what I use for my pesto pasta thingie, and those are the ones you see marinated and served as appetizers in restaurants. Since I don't see any recipes for anything like that here, I'll type one up for you.

Wish I could help with the octopus. I've eaten it (raw only) and it's quite good, but unless I check some books, I don't have any ideas offhand.

Be back with recipes.

Thanks for the input, Luiza.

[Gail]

Okay, gotta stay true to my word. Here you go:

MARINATED SQUID SALAD

2 pounds squid, cleaned
½ cup olive oil
3 tablespoons lemon juice
4 cloves garlic, crushed
½ cup chopped onion
1 tablespoon cilantro
¼ teaspoon sugar
Salt, white pepper
1 Belgian endive, for garnish
2 to 3 Italian plum tomatoes, cut into wedges, for garnish
Green onion tops, for garnish, optional

Cut the squid into ½-inch rings. Combine the olive oil, lemon juice and garlic in a glass bowl. Add the onion, cilantro, and sugar. Mix well with the squid. Season to taste with salt and white pepper.

Let stand in the refrigerator at least 4 hours or overnight. Serve the squid with the endive and tomato wedges. Garnish with green onion tops, if desired.

MAKES 4 TO 6 SERVINGS

You can also use it in cioppino:

SAN PEDRO CIOPPINO

2 onions, chopped
1 bunch parsley, cleaned and chopped, stems discarded
6 cloves garlic, minced
¼ cup oil
1 tablespoon dried oregano
1 tablespoon dried basil
Salt, white pepper
½ cup red wine vinegar
1 cup chablis
1 (1-pound) cans tomatoes
1 pound fresh fish of any type, cut into pieces
1 pound crab meat
2 cleaned squid, cut into strips
1 pound scallops
1 pound large shrimp
1 dozen clams

Sauté the onions, parsley, and garlic in oil in a large Dutch oven or saucepan until the onions are tender. Add oregano and basil, and season to taste with salt and white pepper. Cook, stirring, a few minutes to blend flavors. Stir in the vinegar and wine. Simmer 5 minutes.

Drain and chop the tomatoes, reserving liquid. Stir the tomatoes into the onion mixture and simmer 5 minutes. Add the reserved tomato liquid and simmer 15 minutes longer. Add the fish, crab meat, squid, scallops, shrimp, and clams. Simmer 10 to 15 minutes until the clams open and the fish and shellfish are tender but not dry.

MAKES 6 TO 8 SERVINGS

(From: Best Recipes from the Los Angeles Times)

[SusanL]

Kim,
One more place to look for Calamari, which I think has a slightly sweet taste
http://www.foodtv.com/recipes/re-r1/1,1730,,00.html

I forgot to say that it is also called Cuttlefish, I had Cuttlefish and Pasta in China, an Italian restaurant in Beijing. It was similar to my posted thread above but it had penne pasta, onions, and wine.

Can't wait to hear what you try!!

[kwormann]

I am so imprressed and greatful for your help with my new "adventure"!

Gail, one quick question, though. You dont cook the meat in your salad recipe?

Kim:D

[emilycat]

Kim, I believe (and someone correct me if I'm wrong), the lemon juice in the marinade "cooks" the squid -- it marinates for four hours, and looks awfully much like a seviche to me.
BTW everyone, thank you so much for all these recipes and information -- I am so looking forward to trying all of them. :)

[kwormann]

I wondered the same thing, Emily. BTW, I was wondering when you would show your "face" on this "fishy" thread:D

[lanie]

Gail - a 'little' OT here - but what cut is Spencer Steak???? Years ago here in TO I used to be able to buy it, but has totally disappeared - the name I mean - used to be about 1 1/2 inches thick and marbled - is it the rib eye? Does it need to be marinated? I used to broil - these were in the apt days........not sure if we are talking about the same thing........

Sorry to interrupt this thread, but just have not seen that word for years.

Elaine :p

[Ohioan]

Try one of these recipes. They're similar, but with slightly different emphases, and one is a bit "quicker" than the other. I've tried them both with excellent results.

Cheers,
Phoebe


Calamari in Red Sauce

Recipe By :Marie Simmons
Serving Size : 2

12 ozs squid, cleaned
1 tsp olive oil
2 clove garlic, halved
1/4 tsp crushed red pepper
3/4 c chopped plum tomato, with juice
1/8 tsp dried oregano
2 Tbsps chopped fresh parsley
Black pepper to taste

Rinse squid. Cut bodies crosswise into 1/2" circles; leave tentacles intact. Pat dry. In a skillet, combine olive oil and garlic. Cook over medium-low heat until garlic is lightly browned, about 5 minutes. Discard garlic. Add hot pepper to oil, raise heat to medium, and cook 1 minute. Add squid, a few at a time, and cook, stirring often, until liquid evaporates and squid begin to brown, 3 to 5 minutes. Add tomatoes with their juices and the oregano and parsley. Bring to a simmer, cover, reduce heat to low, and cook, stirring occasionally, until squid are very tender, about 30 minutes. Season with black pepper and serve.

Source: "Light Italian Cooking"

Per Serving (excluding unknown items): 197 Calories; 5g Fat (22.8% calories from fat); 27g Protein; 10g Carbohydrate; 1g Dietary Fiber; 396mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

Calamari Rigante

Recipe By :Elodia Rigante
Serving Size : 4

1 lb squid, cleaned
2 lg egg, beaten until frothy
1 c flour
1 Tbsp olive oil, divided
1 lg onion, minced
3 clove garlic, minced
1 c sliced mushrooms
1/4 tsp red chili pepper, chopped
6 c tomatoes, chopped
1/3 tsp dried oregano
1/2 c red wine
Salt and pepper to taste

Cut calamari bodies into 1/2" rings and the tentacle sections in half. Dip each piece into the egg, then roll it in the flour. In a large skillet, heat some olive oil and lightly brown the calamari pieces. Be sure not to cook them too long, or they'll be tough. Drain on paper towels and set aside.

In a saucepan, sauté the onion and garlic in more olive oil. Add the mushrooms and red chilies. Squash the tomatoes through a colander and add them and their juice to the mixture. Add the parsley and oregano, and simmer for 15 minutes. Add the wine and simmer, covered, for another 15 minutes. Season with salt and pepper, add the calamari, and simmer for no more than 5 minutes. Serve over pasta.

Source: "Italian Immigrant Cooking"

Per Serving (excluding unknown items): 264 Calories; 8g Fat (29.2% calories from fat); 24g Protein; 21g Carbohydrate; 4g Dietary Fiber; 358mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 1 Fat.

NOTES:
1. Instead of rolling the calamari pieces in egg and flour, you can just brown them quickly in the olive oil and cook them in the sauce.

2. This recipe will serve 4 as a pasta topping for a first dish, or 2 as a main dish.