Type what you have

Ingredients

• ✓ squid
• vegetable oil
• all-purpose flour
• salt
• oregano
• black pepper
• lemon

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix together flour, salt, oregano, and pepper in a medium bowl. Dredge squid in flour mixture.
3. 3 Fry squid in hot oil until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough. Drain squid on a paper towel-lined plate. Serve with lemon wedges.

By Sandra

Ingredients

• ✓ squid
• white vinegar
• water
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• soy sauce

Instructions

1. 1 Combine squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir in tomato and soy sauce.
3. 3 Pour squid mixture into tomato mixture and bring to a simmer; cook for 20 minutes.

By lola

Ingredients

• ✓ squid
• shrimp
• orange roughy fillet
• tomato
• onion
• olive oil
• salt
• paprika
• white wine
• white bread
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
2. 2 Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
3. 3 Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
4. 4 Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
5. 5 Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

By Deb

Ingredients

• ✓ squid
• olive oil
• garlic
• tomato puree
• water
• red wine
• salt
• sugar
• red pepper
• linguine pasta

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

By ELEANOR1052

Ingredients

• ✓ squid
• orecchiette pasta
• olive oil
• shallot
• white wine
• tomato
• zucchini
• salt
• parsley
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.
2. 2 Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.
3. 3 Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
4. 4 Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

By francesca

Ingredients

• ✓ squid
• mussel
• shrimp
• olive oil
• chicken
• garlic
• red bell pepper
• tomato
• long-grain white rice
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ squid
• linguine pasta
• olive oil
• garlic
• white wine
• cherry pepper
• cornstarch
• cream
• basil
• red pepper flakes
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic, cook and stir until golden brown. Add squid; cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
3. 3 Stir cornstarch into cream in a small bowl, then add to simmering calamari mixture; season with basil, pepper flakes, salt, and black pepper. Stir until sauce is thickened.
4. 4 Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.

By NUKA1

Ingredients

• ✓ squid
• basil
• manchego cheese
• lemon
• italian seasoning
• black pepper
• salt
• bay scallop
• shrimp
• clam
• tomato
• olive oil
• anchovy fillet
• garlic
• italian seasoning
• olive oil
• linguine pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23

Ingredients

• ✓ squid
• sesame seed
• gochugaru
• brown sugar
• sesame oil
• rice vinegar
• scallion
• soy sauce
• olive oil
• black pepper
• salt
• garlic
• egg
• scallion
• all-purpose flour
• water
• clam
• oyster
• shrimp

Instructions

1. 1 Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
2. 2 Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
3. 3 Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

By mykoreaneats

Ingredients

• ✓ squid
• lemon
• flat leaf parsley
• mussel
• shrimp
• green pea
• tomato
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chicken breast
• chorizo
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ squid
• pepper
• salt
• white wine
• anchovy paste
• oregano
• red pepper flakes
• garlic
• onion
• tomato
• olive oil
• pepper
• salt
• garlic
• onion
• olive oil
• pine nut
• raisin
• white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.
2. 2 Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
3. 3 Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
4. 4 Combine rice, raisins, and pine nuts in a small bowl.
5. 5 Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
6. 6 Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
7. 7 Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
8. 8 Bake in the preheated oven for 1 hour.

By Lorna

Ingredients

• ✓ squid
• ricotta cheese
• mascarpone cheese
• sun-dried tomato
• bread crumb
• oregano
• salt
• pepper
• butter
• garlic
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
3. 3 Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
4. 4 Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

By Nicole MacDonald

Ingredients

• ✓ squid
• vegetable oil
• buttermilk
• all-purpose flour
• salt
• black pepper
• oregano

Instructions

1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Ingredients

• ✓ squid
• vegetable oil
• garlic powder
• onion powder
• salt
• oregano
• basil
• parsley
• paprika
• cayenne pepper
• white pepper
• all-purpose flour
• lemon
• marinara sauce

Instructions

1. 1 Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
2. 2 Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
3. 3 Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

By nbrock_85

Ingredients

• ✓ squid
• octopus
• shrimp
• surimi
• lime juice
• tomato
• red onion
• worcestershire sauce
• hot pepper sauce
• tomato paste
• cayenne pepper
• cumin
• chili powder
• salt
• cilantro
• avocado

Instructions

1. 1 Stir seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover and refrigerate for 30 minutes.
2. 2 After 30 minutes, gently stir 1/2 of the tomato paste mixture into seafood mixture. Cover remaining tomato paste mixture and seafood mixture. Return both to the refrigerator for 30 minutes.
3. 3 After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.
4. 4 Gently stir cilantro and diced avocado into ceviche before serving.

By Kasey

Ingredients

• ✓ squid
• lemon
• garlic
• parsley
• salt
• pepper
• celery
• black olive

Instructions

1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Ingredients

• ✓ squid
• water
• soy sauce
• white sugar
• tapioca flour
• mirin
• tater drum
• vegetable oil
• cabbage
• fish flakes
• mayonnaise
• soy sauce
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness