Tag Archives: squid tentacles

Squid Tentacles with Capers, Lemon & Penne (serves 6)

This may sound odd, but we here who eat at the Crappy Kitchen, have a passion for squid tentacles.

Squid Tentacles with Capers, Lemon & Penne

Every single time I have a chance to go to a supermarket with a decent fish section I end up buying squid tentacles. I know they may look a little like slimy aliens, but they taste delicious. You have got to give them a try (of course if you have already, you know what I am raving about!)

lately I've been on a roll with flat-leaf parsley and lemons!

I love them with butter and lemon juice, but this time I decided to make a meal of them with pasta, and it was a lovely treat. The tender pieces of meat, with the lemony, buttery pasta, and the burst of flavor the parsley offered, made this a very memorable dinner. The company of my family didn’t hurt either!

__________________________________

You will need: 1 lb squid tentacles, rinsed, 3 tbs extra-virgin olive oil, 1 medium onion, small dice, 2 tbs capers, very well rinsed, 2 sprigs thyme, 1 cup flat-leaf parsley, roughly chopped, 3 cups spinach leaves, 1/2 cup white wine, 2 tbs unsalted butter, 2 tbs lemon juice, 3/4 cup reserved pasta water, 1 tsp sea-salt, freshly cracked black pepper, 3 or 4 lemon wedges, 1 lb penne pasta.

1 – Put the pasta water on and cook pasta according to instructions. (you will be getting on with the rest of the dinner while this is going on, so as everything is ready around the same time.)

2 – Put big saute pan on medium/low heat and add oil. when it has warmed, add the onions and cook for about 15 minutes, until very soft. Add the thyme sprigs.

saute onions, add thyme

*add pasta to boiling water at this time – when pasta is cooked, reserve 3/4 cup of pasta water to add to dish if it needs it*

3 – Turn heat up to medium, and add 1 tbs butter. When it melts, add the squid and capers. Cook for 8 minutes, stirring occasionally.

add squid, then capers

4 – Turn heat to high and add the wine and cook at a bubble for 1 minute. Turn heat down to low.

Add wine

5 – When pasta is ready, (remember when draining to reserve some pasta water), add to the pan immediately. Do not rinse in cold water. Add the last tablespoon of butter, along with the parsley sand lemon juice, and stir. Add pasta water to loosen the whole thing up. Taste for addition of salt and pepper.

add parsley, butter & penne

Divide between warm bowls and pass some Parmigiano Reggiano cheese if you are so inclined.

serve in shallow bowl with a lemon wedge

a grating of Parmigiano Reggiano topped this dish off for me

Seafood Stew (serves 4 as Main Course, 8 as Starter)

This had to be the highlight for me as far as our Christmas Day Feast was concerned. I had great expectations, and it surpassed them all! I wanted to serve a seafood dish using all of my favorite fish, but did not want it to be a big hassle. I had lots of other dishes planned for the meal so thought the best thing to do would be to buy the freshest seafood I could find, and let it speak for itself!

Seafood Stew for Christmas, too good to be true!

 Planning this dish out took more time than the actual preparation. Which herbs and veggies to use, and should it be cooked in broth or butter and oil? With all the other things I had to do, I decided a tomato-based broth would be easier to control. 

It was sumptuous. The squid was so tender, with not the slightest hint of rubbery-ness. The cod and salmon flaked beautifully, and everyone slurped until the bottoms of their bowls were clearly visible. Even the hesitant “tentacle” eaters were converted. It was a brilliant start to a memorable Christmas Dinner.

__________________________________

You will need:  3 lbs assorted seafood & fish (I used 1 lb squid bodies, sliced into 1/2″ rings, 1/2 lb squid tentacles, 1 lb cod, cut into large bite-sized pieces, 1/2 lb salmon fillets, cut into large bite-sized pieces), 3 tbs extra-virgin olive oil, 3 cloves garlic, thinly sliced, 5 or 6 scallions, sliced, 1 celery rib, small dice, 2 tsp chopped rosemary leaves, 2 sprigs thyme, 1 cup flat-leaf parsley, roughly chopped, 14oz can plum tomatoes, including juice, roughly chopped, 1 cup chicken or veggie broth, sea-salt and freshly cracked black pepper for seasoning.

1 – Put pot (about 3 or 4 qt) on medium heat and add the oil. When it has warmed, add the scallions, celery, and garlic and cook for about 10 minutes. Add the rosemary, parsley and thyme and continue to cook for another 2 or 3 minutes.

saute scallions, garlic and herbs

2 – Add the tomatoes and broth and bring to a boil. Add the seafood, stir, and bring back to a boil. Turn heat down to low, cover with lid, and simmer gently for 10 to 12 minutes. Take off heat. Taste for addition of salt and pepper, and add according to your taste. Let it sit covered for 5 minutes before serving.

add liquid, then seafood

Serve in warmed shallow bowls. A sprinkle of freshly grated Parmigiano Reggiano cheese would not be inappropriate.

Cover and simmer gently for 10 to 12 minutes

Once in a Lifetime Squid in Pale Pink Sauce, Served with Crispy Olive Oil Triangles (serves 4 as an appetizer)

Why such a dramatic title? The reason is this; every time  my kids and I swoon at the fish counter, and then proceed to bring home unusual little tidbits to try as appetizers, my man Dave gets a scared look in his eye wondering what he may be forced to eat, while I stand over him, looking all silly and enthusiastic.

The dish that changed my man's mind about squid (now he loves it!)

My kids and I love squid tentacles, and, I usually cook them in a little olive oil, and add lemon at the end. This time however I decided to be a little more creative (just a little!) and I quick-cooked them in oil and finished them off in butter, with cream, parsley and lemon juice.

As if by magic, everything turned a beautiful pinky/lilac color, and the squid was the perfect combination of flavor and texture.

I am sure I owe it all to the very fresh seafood, and I am loath to make it again for fear of disappointment.

The moral of the story is; always buy the freshest you can when it comes to fish. If you do that, there is very little you can do wrong!

My man Dave told me it was the best squid he had ever tasted; another reason to never attempt this dish again. I don’t want to ruin his memory of the perfect appetizer.

_____________________________

You will Need: 1 lb squid tentacles, rinsed, 4 tb extra-virgin olive oil, 1/4 cup chopped flat-leaf parsley, 1/4 cup heavy cream, 2 tbs unsalted butter, 1 tbs lemon juice, 4 slices good quality whiter bread, lemon slices.

1 – Put large saute pan on medium/high heat and when it is hot, add 2 tbs of oil. Fry the squid in batches ( it took me two batches to get the job done) in the oil. Place on the pan in an even layer, and let the squid cook for 2 minutes, before turning and repeating for 2 more minutes. Remove to a plate as you go.

saute squid in oil, then in butter

2 – Drain pan of olive oil and put back on low heat. Add the butter and when it has melted, add the parsley and cook for about 1 minutes. Return the squid to the pan and continue to cook for 2 or 3 minutes, turning in the butter.

add cream

3 – Add the lemon juice, followed by the cream, and stir gently. Taste for addition of sea-salt and freshly cracked black pepper. Turn off heat.

fry good quality bread in olive oil

4 – While squid is cooking, add oil to another pan and fry bread on medium heat until golden brown.

Divide between 4 plates and sit with the ones you love, and eat...

Divide between 4 plates and serve with a lemon slice.