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Six Recipes That'll Make Squid a Staple Home Ingredient

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Six Recipes That'll Make Squid a Staple Home Ingredient

You may be familiar with squid in a couple of dishes when you eat our or even from summer holidays. But have you missed out on the merits of this mollusc at home?

If you have you’re missing a trick. Squid is inexpensive, low fat, very versatile and extremely easy to and quick to cook. And above all it’s delicious and delicate with a squid recipe suitable for most occasions, from rustic dishes to haute cuisine.

Squid also comes with green credentials and is considered a good alternative to many other groups of seafood which are dwindling. It has even been dubbed the 'chicken' of the sea.

Fresh squid is easy to clean with this simple guide and then you can get set with a squid recipe to suit your mood from a simple pan fried squid and chilli beans to chef inspired recipes like squid sashimi.

Here’s everything you need to know put squid on your menu tonight.

PAN-FRIED SQUID WITH CHILLI BEANS

Plump borlotti beans are paired with spicy rocket and pan-fried squid laced with garlic and anchovies.

SQUID HOT DOG WITH MUSTARD SAUCE AND RASPBERRY AND GINGER SAUCE

A seafood recipe for a delicious squid hot dog by the famous Italian chef Moreno Cedroni.

SQUID STUFFED WITH VICENTINA SALTED COD, WITH POTATO CREAM AND BLACK RICE 'SAILS'

Squid stuffed with salt cod, served with black rice and potato cream, an Italian fish recipe by Chef Angelo Gangemi from Don Carlos restaurant in Milan.

SQUID SASHIMI WITH AVOCADO, BLACK GARLIC AND GRILLED VEGETABLE VINAIGRETTE

How to make sashimi with squid and avocado, a unique appetizer recipe by the famous chef Roland Trettl.

Pasta With Squid Ink

Squid ink pasta is a traditional food from Southern Italy, easy to cook and a very striking dish.

PEA PURÉE WITH RICOTTA QUENELLES SQUID AND “RAVIOLINO” OF LEMON AND CANDIED TOMATOES

Homemade ravioli served with pea puree, squid and quenelles, from Chef Gennaro Esposito from Torre del Saracino restaurant on the Amalfi Coast.

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