Tis’ the season for another Italian Tradition for the Feast of Seven Fishes. Always a customer favorite in the market, especially around the holidays- Fresh squid! There are many different ways to prepare this favored specialty- baked, fried, marinated or stuffed, no matter what you choose, your family is sure to love it! Below are some of our favorite recipes!
Octopus in Tomato Sauce
- 4 tbsp. extra virgin olive oil
- 3 cloves garlic crushed
- 1 tsp. red chili peppers crushed
- 5 anchovy fillets, optional
- Large bunch fresh leaf parsley
- Chopped leaves only
- 1 jar 28 oz. tomato puree
- 2 lb. octopus
- Salt and pepper
- In a large sauce pan, heat up extra virgin olive oil. Add garlic, chili peppers and anchovies and let cook together. Add the tomato puree octopus, salt and pepper and stir. Let octopus cook for approximately 1 hour, or until for tender. Remove cooked octopus from sauce and cut into portions, return to pan. Stir in the parsley and serve over pasta or polenta.
- Can add calamari rings to the sauce in the last ten minutes, a splash of red wine sauce or fresh mussels/ clams.
Greek Style Deep-Fried Squid
- 1 lb. squid, cleaned body in strips or rings, tentacles whole.
- 1 cup flour
- 1 tbsp. salt to taste.
- ½ tsp. paprika
- Drain squid well. Shake in paper bag with seasoned flour to coat evenly. Let rest a while. Shake again. Strain off extra flour. Deep fry oil (385 degree) until a light golden color. Drain onto paper towels. Serve with lemon wedges. Serves 4.
Italian Style Marinated Squid Salad
- 2 lbs. squid cleaned, bodies in rings and tentacles whole
- 1 cup olive oil
- 3 cups onions, thinly sliced
- ¼ cup garlic paste, or sliced cloves or fresh garlic
- ½ tsp. thyme, dried
- 3 bay leaves
- 8 peppercorns
- 1tsp. salt
- 1 cup white wine vinegar
- 1 cup white wine
- ½ cup water
- Heat oil. Add onions, garlic thyme, bay, peppercorns. Fry until onions are transparent, not brown. Add vinegar, wine, water. Bring to a boil, and then simmer for about 20 min. Let cool, so that squid doesn’t overcook. Add squid, 1 tsp. lemon juice, and cover and refrigerate for at least 24 hours. To serve, add more lemon juice and a bit of salt, to set the tart balance. Slightly drain squid. Serves 8.
More great recipes are available in the market as well!
The Euclid Fish Company