Squid Recipes - Australian Fishing Charters Online

CLEAR BABY OCTOPUS SOUP CUTTLEFISH WITH TAMARIND LEMON GRASS SAUCE SQUID IN MUSTARD CREAM PICKLED OCTOPUS WITH CUCUMBER VINAIGRETTE SQUID AND TOMATO SALAD CUTTLEFISH WITH FETTUCINE AND PESTO CRUMBED SQUID WITH TOMATO SAUCE

		CLEAR BABY OCTOPUS SOUP		Top of page
		500g baby octopus 4 cups (1 litre) water 2 small chicken stock cubes, crumbled 1 stick celery, chopped 3 teaspoons tom yum 1 teaspoon grated lime rind 2 tablespoons oyster sauce 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh coriander 1 tablespoon chopped fresh basil 1 medium red pepper, chopped 4 green shallots, cholled	Discard head and beak from each octopus. Cut octopus through tentacles into 4 peices. Combine water, stock cubes, celery, tom yum, rind and sauce in large saucepan. Bring to boil, add octopus, herbs and pepper, reduce heat, simmer, uncovered, for about 3 minutes or until tender. Sprinkle with shallots. SERVES 4.

		CUTTLEFISH WITH TAMARIND LEMON GRASS SAUCE		Top of page
		750g cuttlefish 1/3 cup plain flour 1 teaspoon paprika 2 tablespoons oil TAMARIND LEMON GRASS SAUCE 1 lemon grass stem 2 cloves garlic, finely chopped 1 tablespoon lime juice 1 1/2 tablespoons hoisin sauce 1 teaspoon anchovy sauce 1 1/2 tablespoons tamarind sauce	Cut inside inside of cuttlefish in a diamond pattern; do not cut right through. Then cut into 1cm strips. Toss cuttlefish in combined flour and paprika, shake away excess flour. Heat half the oil in a large frypan until very hot. Add half the cuttlefish, stir-fry over high heat for about 30 seconds or until lightly browned and tender, drain on absorbent paper. Repeat with the remaining oil and cuttlefish. Serve with sauce. TAMARIND AND LEMON GRASS SAUCE Remove tough outer leaves from lemn grass, chop in half, discard woody centre. Coarsely chop tender white part of lemon grass. Blend or process lemon grass, garlic, juice and sauces until finely chopped. SERVES 4

		SQUID IN MUSTARD CREAM		Top of page
		500g squid hoods, sliced 1/4 cup lemon juice 30g butter 1 tablespoon plain flour 1 small chicken stock cube, crumbled 1/4 cup water 1/2 cup milk 3/4 cup thickened cream 1 teaspoon French mustard 2 teaspoons seeded mustard 1 tablespoon chopped fresh dill	Combine the squid and lemon juice in a medium bowl, cover, refridgerate for 1 hour. Melt butter in large saucepan, add flour, stir constantly over medium heat for 1 minute. Remove from heat, gradually stir in combined stock cube, water, milk and cream; stir constantly over high heat until mixture boils and thickens. Stir in mustards, then squid and lemon mixture, cook for about 2 minutes or until squid is tender, then stir in dill. SERVES 6.

		PICKLED OCTOPUS WITH CUCUMBER VINAIGRETTE		Top of page
		12 baby octopus 2 long thin green cucumbers, sliced 1/2 cup dry white wine 1/4 cup lime juice 2 tablespoons lemon juice 1 cup white vinegar 2 tablespoons sugar 1 teaspoon sambal oelek 1/2 teaspoon yellow mustard seeds 1/2 teaspoon dill seeds 1 teaspoon cracked black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh dill 2 tablespoons chopped fresh corainder	Remove heads and beaks from octopus. Combine octopus, cucumbers, wine, juices, vinegar, sugar, sambal oelek, seeds and papper in a large bowl; mix well, cover, refrigerate overnight. Strain octopus and cucumber from marinade, place marinade in large saucepan, bring to boil. Add octopus and cucumber, remove pan from heat, cook to room temperatu. Drain octopus and cucumber, reserve 1 cup liquid. Place octopus, cucumber and reserved liquid in medium bowl, add oil, dill and coriander; cover, refrigerate several hours before serving. SERVES 4.

		SQUID AND TOMATO SALAD		Top of page
		500g sall squid hoods, sliced 1 teaspoon oil 1 medium onion, chopped 1 clove garlic, crushed 2 small fresh red chillies, chopped 410g can tomatoes 1 small chicken stock cube, crumbled 1.4 cup water 2 teaspoons castor sugar 24 black olives, pitted 1 small lettuce 1 small cucumber, sliced 1 tablespoon chopped fresh basil	Drop squid into saucepan of boiling water, boil for about 30 seconds (or microwave on HIGH for about 15 seconds) or until squid are opaque. Drain, rinse under cold water. Heat oil in frying pan, add onion, garlic and chillies, stir constantly over medium heat until onion is soft. Stir in cube, water and sugar. Bring to boil, reduce heat, simmer, uncovered, for about 8 minutes, or until mixture thickens slightly. Add olives, cool to room temperature. Stir in squid, serve with lettuce and cucumber, sprinkle with basil. SERVES 4.

		CUTTLEFISH WITH FETTUCINE AND PESTO		Top of page
		4 large (500g) cuttlefish 1/4 cup lemon juice 250g pasta PESTO 1 tablespoon olive oil 2 tablespoons pine nuts 2 cups lightly packed fresh basil leaves 2 cloves garlic, chopped 2 tablespoons olive oil, extra 1/3 cup grated fresh parmesan cheese	Cut cuttlefish into thin strips. Combine cuttlefish and lemon juice in bowl, stand for 30 minutes. Cook pasta in large saucepan of boiling water until just tender, drain. Combine pasta, undrined cuttlefish and pesto in large frying pan, sitr constantly over medium heat for about 2 minutes or until cuttlefish are tender. PESTO Combine oil and pine nuts in small saucepan, stir constantly over medium heat until pine nuts are lightly browned. Blend or process pine nut mixture, basil and garlic until finely chopped. While motor is operating, add extra oil in a thin stream. Transfer mixture to bowl, stir in cheese.

		CRUMBED SQUID WITH TOMATO SAUCE		Top of page
		500g squid hoods plain flour 2 eggs, lightly beaten 2 tablespoons milk 2 cups (250g) packaged breadcrumbs oil for deep frying TOMATO SAUCE 2 tablespoons oil 2 cloves garlic, crushed 1 medium onion, finely chopped 2 tablespoons tomato paste 410g can tomatoes 3 teaspoons cornflour 1/4 cup water	Cut squid hoods into rings. Toss lightly in flour. Dip rings into combined eggs and milk, toss in breadcrumbs. Deep fry in hot oil for about 30 seconds or until golden brown and tender, serve with sauce. TOMATO SAUCE Heat oil in frying pan, add garlic and onion, stir over medium hat for about 2 minutes or until onion is soft. Add paste, undrained crushed tomatoes and cornflour blended with water. Stir constantly over high heat until mixture boils and thickens. Blend or puree until dipping consistency. SERVES 4.

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