Best Quick Sauteed Squid Recipes

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SQUID SAUTE WITH TOMATOES AND GARLIC



Squid Saute with Tomatoes and Garlic image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds squid, cleaned
15 garlic cloves, peeled
1/2 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded and diced
1 bunch cilantro, chopped

Steps:

  • Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
  • Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
  • Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

QUICK SAUTEED SQUID



Quick Sauteed Squid image

Got this recipe from Epicurious. Prep time is 5 minutes, cook time is 1 minute. Use this recipe to as a protein addition to all kinds of dishes.

Provided by Mrs Goodall

Categories     Squid

Time 6m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

1/4 lb squid (need a weight)
1 pinch sea salt
2 tablespoons olive oil
2 garlic cloves
1/8 cup cilantro (or flat leaf parsley)

Steps:

  • Toss squid strips with sea salt.
  • Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute.
  • Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con.
  • Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.

Nutrition Facts : Calories 352.6, Fat 28.6, SaturatedFat 4.1, Cholesterol 264.7, Sodium 633.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 18.1

SAUTéED SQUID WITH SCALLIONS AND GARLIC



Sautéed Squid With Scallions and Garlic image

Provided by Jacques Pepin

Categories     main course

Time 10m

Yield 6 servings

Number Of Ingredients 9

4 cups water
2 pounds squid, thoroughly cleaned
3 tablespoons olive oil
1 1/2 tablespoons unsalted butter
About 15 scallions, tips and damaged leaves removed, remainder cut into 1-inch pieces (about 2 1/4 cups)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (1 1/2 teaspoons)
3 tablespoons chopped parsley

Steps:

  • Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into 1/2-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
  • At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED SQUID WITH CHILES, MINT AND LIME



Sauteed Squid with Chiles, Mint and Lime image

Provided by Melissa Clark

Categories     dinner, quick, weekday, main course

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 9

1 pound cleaned squid
4 tablespoons extra-virgin olive oil
Kosher salt, as needed
1 jalapeño chile, thinly sliced and seeded if desired
2 garlic cloves, finely chopped
Lime juice, as needed
1/4 cup chopped mint
Crusty bread, for serving
Sliced avocado, for serving

Steps:

  • Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
  • Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
  • Squeeze lime all over the squid and sprinkle with mint.
  • Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.

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