Squid Week – Mexican Style

Sustainable squid, squid-week continues… Mexican style. Today it’s a simple squid cerviche. Ceviche is a seafood dish marinated in a citrus-based mixture, usually with lemons and limes providing the acid. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, cooked essentially, but not cooked with heat. This makes it a perfect picnic dish.

Here’s what you’ll need:

  • 6 to 8 whole squid, cleaned and sliced into ¼-inch rings
  • 1 small red onion, diced
  • 1 jalapeno, diced small
  • 2 Tbsp cilantro, chopped
  • Fresh squeezed lime juice (about 16 – 20 limes)
  • 1 clove garlic, smashed (not minced, not pressed)
  • Salt and black pepper, to taste
  • Tortilla chips and lime wedges, for serving

Start by juicing one lime into a large glass or ceramic bowl. Smash a clove of garlic and add it to the juice we want to infuse this juice with the garlic so I often use a garlic press here to smash the clove. Leave the garlic in the juice while you clean and slice the shrimp and chop the vegetables and cilantro. As your chopping all these ingredients, keep them off to the side, and don’t add then to the bowl yet.

After chopping all the ingredients, remove the garlic from the bowl and then add all of your ingredients except for the salt and pepper to the bowl.

Now, juice the limes over the ceviche, making sure there is enough to nearly cover the squid. Stir well, cover, and refrigerate for one hour. Remove, stir again, and return to the refrigerator. Marinate for another 2-3 hours, season to taste with salt and black pepper and serve with tortilla chips and lime wedges.

Squid Week – Portuguese Style

Squid week continues… Portuguese style. This is a squid stew recipe from the Madeira Islands. It’s a bit spicy with the curry and hot pepper, and it incorporates ginger and tomatoes brought to the islands through their extensive trading networks. Fragrant and hearty, it makes a wonderful addition to your collection of coastal recipes.

Here’s what you’ll need:

  • 2 lbs. squid, cleaned and sliced into 1/4″ slices, leaving the tentacles in one piece if they’re small enough
  • 2 fresh tomatoes (or 4-6 canned), peeled, seeded, and chopped
  • 1 cup dry white wine like Duck Walk
  • 2 cups fish stock (and if your on Long Island you should really be making your own here)
  • 2 large long island potatoes, peeled and cut into a julienne
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (red, green, yellow, or any combination), cut in fine strips
  • 2 little hot peppers, chopped (I use the jalapeno)
  • 4 Tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger
  • 2 bay leaves
  • 1/2 teaspoon salt

In a large saucepan, heat the oil and saute the onions, garlic, and peppers for about 5 minutes. Blend in the curry powder and ginger and stir for a minute or two. Add the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or more minutes. Add the squid, wine, and stock. Bring to a boil, then immediately reduce to low heat, cover, and gently simmer for 30 minutes. Only by very slow cooking will the squid be really tender and not rubbery. Add the potatoes, keeping the heat at a bare simmer, and cook until the potatoes are fork tender–about 30 more minutes.

When ready to serve, ladle into flat soup plates, garnish with chopped parsley, and serve with lots of bread, and a bold red wine like Nautique from Peconic Bay Winery

Squid Week – Spicy Thai Squid w/ Chili

It’s squid week, a little less dangerous sounding than shark week, but squid is an often overlooked ingredient, and good on our sustainability index. So, what do you say we add a little danger and whip up a quick spicy Thai squid stir-fry.

Here’s what you’ll need:

• 1/2 lb squid, cleaned, cut in rings & tentacles
• a big handful of basil leaves
• 1 small white onion, cut into chunks
• 2 scallions, cut into threads
• 1 or 2 fresh plumb tomatos, cut in eighths
• 3 fresh chiles cut into strips
• 1 clove garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon thai chile sauce
• 2 tablespoon cooking oil

Heat a wok over high heat, add oil and garlic, cook until the garlic
Just begins to brown, then add onion, and scallion, cook till the onions are translucent. Add the tomato, squid, fish sauce, chili sauce,
chiles slices & basil. Stir with a flourish. Add about 2 tablespoons
of water, to make a bit of sauce and deglaze the wok. Stir
again and cook until everything’s hot but do not overcook.
Remove & serve over rice noodles.

Sustainable Squid – Stuffed

Squid… I know, everyone’s tried fried calamari, and a lot of people don’t like unhealthy fried foods. But today is not a calamari day. Its stuffed squid day! Squid is healthy and nutritious seafood that rates favorable on our sustainability scale. There are several ways to work with this often overlooked delicacy, but today is stuffed squid day.

Here’s what you’ll need:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, finely minced
  • 8 to 10 whole squid (about 3 to 5 inches each)
  • 2 ounces raw shrimp
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons finely chopped tomato
  • 2 teaspoon lemon zest
  • 2 teaspoon finely chopped fresh ginger
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups pasta sauce

Preheat an oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown them, then add the garlic and continue to cook for another minute. Transfer this mixture to a medium mixing bowl and let cool.

Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out as the outside skin tends to curl outward, it’ll curl better inside out, put them into a bowl with some ice and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Now, if you don’t have shrimp, a reasonable alternative here would be crab meat, or even left over lobster, but who would have any lobster left-over.

Now, transfer this to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well. This is the stuffing mixture.

Now, here’s a handy trick that I saw on “Good Eats”, place the mixture into a re-sealable freezer bag and snip a corner.  Pipe the stuffing into the tubes. Do not over-stuff.

Place the tubes into an 8 by 11-inch glass baking dish and cover with the pasta sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately. I like to serve it over pasta.

for more on sustainable squid: http://www.nmfs.noaa.gov/fishwatch/species/longfin_squid.htm