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Squid

Explore 33 recipes, 15 videos, and more

Stuffed Calamari with Joan Rivers, Part 1

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Pasta with Calamari and Broccoli Rabe

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Salad of Crisp Squid, Asparagus, and Tangerines

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup plain breadcrumbs
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds squid, cleaned and cut into 1/4-inch-thick rings
  • 1 pound medium asparagus, trimmed
  • 1 teaspoon red-wine vinegar
  • 1 tablespoon freshly squeezed tangerine juice
  • 8 cups (8 ounces) mixed salad greens
  • 1 medium red onion, peeled and thinly sliced into rings
  • 2 tangerines, peel and pith removed and cut into whole segments
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Paella

Ingredients
  • 12 bone-in, skin-on chicken thighs (about 5 pounds)
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 4 large tomatoes
  • 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 2 teaspoons saffron
  • Coarse salt and freshly ground pepper
  • 4 cups homemade or store-bought chicken stock, warmed
  • 1/3 cup cognac
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 large white onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 12 jumbo shrimp, peeled and deveined
  • 1 1/2 pounds short-grain white rice
  • 16 littleneck clams, scrubbed
  • 18 mussels, scrubbed
  • 2 cups fresh or frozen peas
  • 1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup fresh flat-leaf parsley, chopped, for serving
  • Lemon wedges, for serving
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Grilled Seafood Salad

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 pound calamari, bodies and tentacles, cleaned
  • 1 pound small shrimp, peeled and deveined
  • 1/2 pound tiny bay scallops
  • 1 small head radicchio, shredded
  • 1/2 small bunch arugula, stems removed, leaves cut into very thin strips
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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Frutti di Mare Sauce

Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
  • 1/4 cup dry white wine
  • 1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
  • 1/2 pound small shrimp, peeled, deveined, and halved lengthwise
  • 16 littleneck clams, scrubbed
  • 16 mussels, scrubbed
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 pound cooked spaghetti
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Quick Simple Grilled Calamari Appetizer

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Calamari with Creole Olive Salad, Part 1

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Bass and Saffron Squid from South France Part 2

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Stuffed Calamari with Polenta Sauce, Part 2

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