Best Spicy Squid Recipes

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

SPICY SQUID SALAD

Steps:

• Preheat a grill to high.
• Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

SPICY GRILLED SQUID AND GREEN BEAN SALAD

Steps:

• Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
• Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
• Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
• Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
• Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
• Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD

Steps:

• For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
• For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
• For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
• Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
• When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
• Cook's Notes: You can use frozen squid rings, but fresh are best.
• This dish makes a great appetizer or a shared main course.

SPICY THAI SQUID WITH CHILES AND CILANTRO

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

SPICY SQUID SALAD WITH CUCUMBER AND CAPERS

Steps:

• Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.
• Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
• Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
• In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
• Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.

SPICY SIZZLING SQUID (SISIG NA PUSIT)

Steps:

• Bring 3 quarts of water to a boil in a large pot set over high heat. Meanwhile, cut the squid tubes into 1/2-inch (1 cm) rings. Blanch all of the squid rings and tentacles in the boiling water for 10 seconds. Drain immediately in a large colander set in the sink and set aside.
• In a large bowl, whisk together the calamansi juice, vinegar, oyster sauce, and sesame oil. Add the drained squid to the bowl and toss well to combine. Set bowl aside.
• Place a large cast-iron skillet over high heat until it begins to smoke, 1 to 2 minutes. Add the canola oil and swirl to coat the bottom of the hot pan. Add the shallot, garlic and chili peppers and cook until the garlic just begins to brown, about 30 seconds. Stir in the squid and all of the liquid from the bowl and continue to cook for 1 minute more, until the squid is tender and the liquid has reduced slightly. Season to taste with salt and pepper, then scatter the green onions, salmon roe and crushed prawn crackers on top of the squid.
• Remove from the heat and serve immediately in the pan while still sizzling. Offer calamansi limes alongside for squeezing, with additional salmon roe if desired. Enjoy with rice or serve with whole prawn crackers for scooping the sisig nacho-style.

FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR DRESSING

Steps:

• For squid and batter:
• Cut squid bodies into 1/2-inch-thick rounds. Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.
• Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency. Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.
• Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl. Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour. Sprinkle squid generously with salt, tossing in sieve. Mix coated squid into batter.
• Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels. Sprinkle with salt and pepper.
• For salad:
• Combine frisée, papaya, cashews, water chestnuts, and ginger in large bowl. Add enough dressing to coat lightly. Divide salad among plates, mounding in center.
• Pile squid atop salad on each plate. Sprinkle with sesame seeds. Serve, passing remaining dressing separately.
• *Available at some supermarkets, specialty foods stores, and natural foods stores.

SPICY SQUID

Steps:

• Clean and grade squid in a diagonal pattern then slice in pieces.
• Prepare all ingredients and put aside.
• Heat wok to high heat with oil.
• Stir in the garlic and the squid.
• Stir-fry for one minute, then add all the other ingredients.
• Stir until well mixed.
• Serve with cooked white rice.

SPICY STIR FRIED SQUID (OHJING-UH BOKKEUM)

Steps:

• Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
• In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
• Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
• Slice the onion and bell pepper into thin strips.
• Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
• Stir in the squid and sauce; stir in the bell pepper.
• Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
• Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.

SALT AND PEPPER-FRIED SQUID WITH SPICY LEMONGRASS DIPPING SAUCE

Steps:

• Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
• Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side.

ROYAL'S SPICY THAI SQUID SALAD

Steps:

• 1. cleaned squid
• 2. sliced squid
• 3. boil water, add lime kaffir leaves and salt. boil squid for 4 minutes. do not over cook. drain and place in ice cold water. drain
• 4. get veggies ready
• 5. combine dressing ingredients. in a small mixing bowl, combine squid, veggies and dressing. plate up and serve

OJINGEO BOKKEUM (KOREAN SPICY STIR-FRIED SQUID) RECIPE - (3.4/5)

Steps:

• Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables. Thinly slice the onion. Cut the zucchini and carrot in half lengthwise and thinly slice diagonally. Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long. Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid tough.) Serve hot with rice. How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.

THAI SPICY SQUID SALAD (YUM PLAA MUEK)

Steps:

• 1. Chop all vegetables and set aside. 2. Combine chillies, garlic, fish sauce, and lemon juice, mix thoroughly and set aside. 3. Cut squid into 2x2 in. pieces, score with a criss-cross pattern, then boil until cooked thoroughly. After cooking, remove squid from pot and allow to cool. 4. Combine all ingredients in bowl, allow to marinate 1/2 hour. Serve chilled.

SPICY SQUID PAKORAS WITH COCONUT YOGURT DIP

Steps:

• Heat a 5cm depth of oil in a medium, deep saucepan. It's hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
• For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat - it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
• When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
• When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.

SPICY SQUID RAGU WITH PASTA & CLAMS

Steps:

• Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
• Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
• Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.

SPICY STIR-FRIED SQUID (OHJING-UH BOKKEUM)

Steps:

• 1. Clean and slice the squid into thin pieces about 2 inches long. Set aside. 2. In a small bowl, whisk together the soy sauce, chile paste, sugar, chile powder, sesame oil and ginger. Set aside. 3. Slice the carrot into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal, into about 2-inch lengths. Slice the onion and bell pepper into thin strips. 4. In a large skillet, heat the vegetable oil over medium-high heat until hot. Add the garlic and cook, stirring frequently, until aromatic, about 1 minute. Stir in the onion and carrot and cook to soften slightly, 2 to 3 minutes, then stir in the squid and the sauce. Stir in the bell pepper. Cook the squid, stirring frequently, just until cooked (the squid will turn opaque and curl slightly), 4 to 6 minutes. 5. Stir in the green onions and cook for an additional minute to marry the flavors, then remove from heat. 6. Serve immediately, sprinkled with toasted sesame seeds, if you wish.

SPICY CHILE OIL SQUID

Steps:

• Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
• Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
• Squeeze lemon halves over squid to serve.

SPICY SQUID SALAD

Steps:

• Method 1. Score the squid on a chopping board. Place in a bowl with the roasted chilli paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. 2. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey and lime and mix well. Whisk in the sunflower and sesame oil. 3. Chop the cucumber,red pepper, spring onions and chilli peppers and place in a bowl with mixed salad leaves, mint and coriander. 4. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

SPICY SQUID WITH CARROTS

Steps:

• Combine fish sauce, Siracha (garlic pepper) sauce, green onions, red bell pepper, jalapeno pepper, and cilantro in a blender. Blend until well mixed, but still slightly lumpy.
• Heat wok over high heat and add peanut oil. Heat until oil starts to smoke.
• Add squid to wok and cook until done (about 3-4 minutes).
• Add veggie mixture from blender, white wine, shredded carrots, and garlic to wok.
• Cook for about ten minutes, stirring constantly.
• Serve hot. Use the remaining liquid as a gravy for the dish, or pour it over noodles or rice (using it over noodles or rice will significantly up the calories and carbs for this dish). I prefer to leave the sauce in the wok with the rest of the dish. It helps to reheat in the microwave, as it steams to keep the squid tender.