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Entries tagged with 'squid'

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

Our Favorite Dried Seafood Snacks

Lily Chin 7 comments

From kimchi-flavored dried scallop gills to vacuum-packed salted fish slices, there's a wide variety of seafood snacks out there. But in my book, it all boils down to two: shredded squid and dried fish. We tasted our way through Chinatown's available brands in a search for the very best of each. More

16 Great Ways to Eat Squid and Octopus in NYC

New York Miki Kawasaki 12 comments

We've rounded up 16 of our favorite dishes in New York that feature squid, octopus, and cuttlefish. From zesty calamari in the Bensonhurst to live sannakji in Flushing, check them all out in our slideshow! More

Shellfish Paella (Paella de Marisco) From 'Spain'

Cook the Book Kate Williams 4 comments

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Taiwan Eats: Hakka-Style Stir-Fry with Pork Belly and Squid

Seriously Asian Cathy Erway 1 comment

Salty, rich, and often employing cured and preserved ingredients, Hakka food won't leave you wanting for flavor. More

Hakka-Style Stir-Fry with Pork and Squid

Serious Eats Cathy Erway Post a comment

This stir-fry of pork belly, dried squid, celery, and carrot is exemplary of Hakka cuisine. More

Dinner Tonight: Kimchi Fried Rice With Sautéed Squid and a Poached Egg

Dinner Tonight Nick Kindelsperger Post a comment

I realize now that I haven't been adding enough of the liquid from the kimchi jar when I make kimchi fried rice. It makes all the difference. More

Beyond Curry: Squid Masala

Beyond Curry Denise D'silva Sankhe 2 comments

This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid. More

Squid Masala

Serious Eats Denise D'silva Sankhe Post a comment

This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid. More

Italian Easy: Squid Ink Pasta With Shrimp and Scallops

Italian Easy Deborah Mele 1 comment

Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Cook the Book Kate Williams 2 comments

This seafood salad from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. This version from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish. More

Farro Salad with Squid, White Beans, and Green Beans

Serious Eats Nick Kindelsperger 1 comment

There is something so satisfying about a farro salad, especially when it's a complete meal. All you have to do is toss some in a big bowl, grab a fork, and dig in. More

A Sandwich a Day: Calamari Pita at Taboonette

New York Dana Abu-Dayyeh 2 comments

Taboonette's Calamari Pita is stuffed with sautéed calamari, tzaziki, chimichuri, hummus, olive oil, and a salad of cherry tomato, watercress, and arugula with herbs. The calamari is tender, not chewy at all. More

River Cottage's Seared Squid

Kate Williams 1 comment

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

River Cottage's Seared Squid

Serious Eats Kate Williams 1 comment

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

Dinner Tonight: David Tanis's Pasta with Squid and White Beans

Dinner Tonight Blake Royer Post a comment

I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten. More

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