Best 8 Garlic And Herb Braised Squid Recipes

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When the culinary world meets the depths of the sea, a symphony of flavors is born. Garlic and herb braised squid is a dish that captivates the senses, tantalizing taste buds with its aromatic symphony. This dish, rooted in the Mediterranean's culinary traditions, transports you to a realm where the essence of the sea harmonizes with the vibrant notes of garlic and herbs. As you embark on this culinary journey, discover the secrets to crafting the perfect garlic and herb braised squid, a dish that will leave you craving more.

Here are our top 8 tried and tested recipes!

BRAISED SQUID WITH FENNEL & TOMATOES



Braised squid with fennel & tomatoes image

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 1h50m

Number Of Ingredients 19

3 tbsp olive oil
pinch of fennel seeds
1 onion , finely chopped
1 small fennel bulb , finely chopped
1 green chilli , finely chopped
1 tbsp finely chopped preserved lemon (flesh scooped out)
3 garlic cloves , finely chopped
600g tomatoes , chopped
2 large squid , cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley , leaves finely chopped
small bunch dill , leaves finely chopped, plus a few fronds to serve
black or white rice , to serve
2 egg yolks
1 garlic clove , crushed
½ lemon , juiced
1 sachet of squid ink (available from souschef.co.uk)
150ml sunflower oil

Steps:

  • Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
  • Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
  • To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

GARLIC-HERB BRAID



Garlic-Herb Braid image

Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

GARLIC-AND-HERB-BRAISED SQUID



Garlic-and-Herb-Braised Squid image

Categories     Garlic     Tomato     Braise     Dinner     Squid     White Wine     Healthy     Gourmet     New York     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds cleaned squid
2 cups flat-leaf parsley sprigs, divided
5 garlic cloves
3 tablespoons olive oil
1/4 teaspoon hot red-pepper flakes
3/4 cup Chardonnay
1 (28-ounce) can whole tomatoes in juice, coarsely chopped
1/4 cup water
Accompaniment: crusty bread

Steps:

  • Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
  • Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
  • Season with additional salt and pepper and stir in reserved parsley.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS



Braised Calamari Stuffed with Shrimp, Spinach and Herbs image

Provided by Anne Burrell

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

11 clean medium calamari tubes, about 5 to 6 inches long
1/2 pound peeled, deveined medium shrimp, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

Steps:

  • To make the calamari:
  • Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
  • To make the sauce:
  • Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
  • Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
  • Deliciouso!

BRAISED SQUID WITH ARTICHOKES



Braised Squid With Artichokes image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 lemon
4 large artichokes, trimmed (see text)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish

Steps:

  • Cut the lemon in half, squeeze the juice into a bowl of water, and add the lemon halves. Cut the trimmed artichokes into 4 pieces each, and as they are done, add them to the lemon water.
  • Place a large skillet or broad saucepan over medium heat and add 2 tablespoons of the oil; a minute later, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the garlic begins to color, 3 to 5 minutes. Add the squid and the artichokes, stir, cover and turn the heat to medium.
  • Uncover and stir the mixture every 5 minutes or so. When the squid and artichokes begin to become tender, after 15 or 20 minutes, uncover and cook until most of the liquid has evaporated and the squid and artichokes are tender, about 10 to 15 minutes longer. Season with pepper. It's highly unlikely this dish will need added salt, especially if you use anchovies, but taste and see. Stir in the remaining olive oil, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 2 grams

SAUTéED SQUID WITH GARLIC, CHILI AND BREAD CRUMBS



Sautéed Squid With Garlic, Chili and Bread Crumbs image

Provided by Mark Bittman

Categories     quick, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2 to 2 pounds cleaned squid, in rings (cut tentacles in half if large)
Salt
pepper
1/2 teaspoon chili flakes, or to taste
1 teaspoon minced garlic
2 tablespoons minced basil
Juice of 1/2 lemon
About 1 cup freshly toasted coarse bread crumbs

Steps:

  • Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirring, until squid is opaque, about 60 seconds (do not overcook).
  • Add garlic, basil and lemon juice and stir for about 30 seconds. Turn off heat, add bread crumbs and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 1 gram

HERB-MARINATED SQUID



Herb-Marinated Squid image

Categories     Herb     Appetizer     Lunch     Seafood     Squid     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

1 1/2 cups water
5 tablespoons olive oil
1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left intact
1 onion, halved, sliced
1/4 cup minced fresh parsley
2 large fresh rosemary sprigs or 1 tablespoon dried
1/2 cup white wine vinegar
2 garlic cloves, peeled
8 whole black peppercorns
1 bay leaf
12 baguette bread slices
Additional olive oil (optional)
Additional minced fresh parsley

Steps:

  • Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
  • Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.

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

Tips:

  • To save time, purchase pre-cleaned squid. If cleaning the squid yourself, remove the head, tentacles, and innards. Score the body in a criss-cross pattern to help the marinade penetrate.
  • Use a variety of fresh herbs in the marinade, such as parsley, thyme, oregano, and rosemary. This will give the squid a complex flavor.
  • Allow the squid to marinate for at least 30 minutes, or up to overnight. This will help the flavors develop and tenderize the squid.
  • When braising the squid, use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the squid from sticking.
  • Cook the squid over medium-low heat for 15-20 minutes, or until it is tender. Do not overcook the squid, or it will become tough and rubbery.
  • Serve the braised squid with rice, pasta, or vegetables. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

Garlic and herb braised squid is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squid is tender and flavorful, and the herbs and garlic add a delicious complexity. Serve this dish with rice, pasta, or vegetables for a complete meal.

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