Best 9 Spicy Squid Recipes

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Craving a spicy, tantalizing dish that promises an unforgettable culinary experience? Look no further! This article is your guide to discovering the best recipe for cooking "spicy squid," a delectable seafood delicacy that will set your taste buds on fire. As you embark on this culinary adventure, we'll take you through a journey of flavors, exploring various recipes that showcase the perfect balance between heat, spice, and the tender texture of squid. So, prepare your palate for an explosion of taste as we unveil the secrets to creating the ultimate spicy squid dish that will leave you craving more.

Let's cook with our recipes!

SPICY STUFFED SQUID



Spicy Stuffed Squid image

Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.

Provided by Althea

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h45m

Yield 4

Number Of Ingredients 18

1 cup water
½ cup uncooked white rice
3 squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1 onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

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.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 50.3 g, Cholesterol 1.9 mg, Fat 19.1 g, Fiber 4.6 g, Protein 11.9 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 15.6 g

SPICY THAI SQUID WITH CHILES AND CILANTRO



Spicy Thai Squid With Chiles and Cilantro image

This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1 pound cleaned squid
2 tablespoons peanut oil
Salt
1 tablespoon lime juice
1/2 teaspoon finely grated lime zest
2 teaspoons Asian fish sauce
1 small shallot, peeled and finely chopped
1 jalapeño, seeded if desired, and minced
2 tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)

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.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram

SPICY GRILLED SQUID AND GREEN BEAN SALAD



Spicy Grilled Squid and Green Bean Salad image

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Provided by David Tanis

Categories     dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4 tablespoons peanut oil or other vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons lime juice or rice vinegar
1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1 tablespoon finely chopped ginger
2 garlic cloves, minced
1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1 pound tender green beans or Romano beans, ends trimmed (topped and tailed)
1/2 cup slivered scallions, both white and green parts
1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams

SPICY SQUID



Spicy Squid image

Make and share this Spicy Squid recipe from Food.com.

Provided by ngibsonn

Categories     Squid

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/2 cup cleaned squid
1/2 tablespoon oil
1 medium onion, sliced
3/4 cup fresh mushrooms, quartered
1 sweet green pepper, sliced
crushed hot chili pepper
1 pinch salt
1 pinch sugar
1 pinch garlic powder (optional)

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.

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



Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing image

Provided by Jean Georges Vongerichten

Categories     Salad     Fish     Ginger     Appetizer     Fry     Papaya     Squid     Engagement Party     Potluck     Bon Appétit     Pescatarian

Yield Makes 6 small plates

Number Of Ingredients 18

Squid and Batter:
1 1/2 pounds frozen cleaned small squid (bodies and tentacles), thawed, drained, or 1 pound fresh
1 1/2 cups all purpose flour, divided
1 1/2 cups rice flour,* divided
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon peanut oil
1 teaspoon sugar
1 1/4 cups (or more) water
Vegetable oil (for deep-frying)
Salad:
4 cups (about 2 heads) frisée lettuce
2 cups 1/2-inch cubes peeled seeded fresh papaya
1/2 cup whole roasted salted cashews
6 fresh water chestnuts, peeled, thinly sliced into rounds
1/3 cup thin strips peeled fresh ginger
Spicy-Sour Dressing
Toasted sesame seeds

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 STIR FRIED SQUID (OHJING-UH BOKKEUM)



Spicy Stir Fried Squid (Ohjing-Uh Bokkeum) image

Serve with rice and kimchi. This dish can also be made with octopus, in which case, it would be called nakji bokkeum.

Provided by threeovens

Categories     Squid

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs squid
2 tablespoons soy sauce
2 tablespoons korean chili paste (gochujang)
1 tablespoon sugar
1 tablespoon chili powder
1 tablespoon sesame oil
1 teaspoon ginger, minced
1/2 carrot
2 green onions
1 onion
1 bell pepper
1 tablespoon vegetable oil
1 garlic clove, minced
toasted sesame seeds, optional garnish

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.

ROYAL'S SPICY THAI SQUID SALAD



Royal's Spicy Thai Squid Salad image

I love any kind of seafood. Squid happens to be one of my son's favorite. The combination of sweet, sour, salty, bitter & the 5th sense UMAMI (savory) makes this one special seafood salad. If you don't care for squid substitute any shellfish of fish. I hope that you will give this a try. BTW, it's so healthy. Cooking with...

Provided by Sherri Williams

Categories     Other Salads

Time 15m

Number Of Ingredients 17

1 lb squid, cleaned and sliced
1/2 medium celery stalk, thinly sliced
1/2 small orange bell pepper, thinly sliced
1 small shallot, thinly sliced
1 small thai chili pepper, chopped
1 Tbsp cilantro, chopped
1 Tbsp thai basil, chopped
zest of 1 lime
4 lime kaffir leaves
1 Tbsp sea salt
THAI DRESSING
2-3 Tbsp fish sauce
1/2 tsp ginger, grated
1 tsp granulated garlic
1 1/2 Tbsp palm sugar
2 Tbsp water
juice of 1 lime

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

THAI SPICY SQUID SALAD (YUM PLAA MUEK)



THAI SPICY SQUID SALAD (YUM PLAA MUEK) image

Categories     Side     Boil

Number Of Ingredients 9

1 lb. Fresh squid
2 stalks green onion, chopped into 2 in. pieces
2 shallots
2 T ginger, sliced
1 stalk lemon grass
2 hot chillies
2 T garlic
2 T lemon juice
2 T fish sauce

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.

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



Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) Recipe - (3.4/5) image

Provided by Mom_s

Number Of Ingredients 19

Sauce:
1 medium size squid (about 14 ounces or 400 grams)
1/2 medium carrot
1/2 medium onion
1/2 medium zucchini
1 green chili pepper (or 1/4 green bell pepper)
1 red chili pepper (or 1/4 red bell pepper)
2 scallions
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper
Combine all of the sauce ingredients in a small bowl.

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.

Tips:

  • To ensure the squid is cooked properly, make sure it is opaque and white throughout. Avoid overcooking, as this will make the squid rubbery.
  • If you are using frozen squid, thaw it completely before cooking.
  • To remove the ink sac from the squid, gently pull it out from the body cavity. Be careful not to break the ink sac, as this will release ink and discolor the squid.
  • To clean the squid, remove the head, tentacles, and fins. Then, use a sharp knife to score the skin of the squid in a criss-cross pattern. This will help the marinade penetrate the squid and flavor it more evenly.
  • For a more tender squid, marinate it in a mixture of oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
  • When grilling or pan-frying squid, use high heat and cook the squid quickly. This will help prevent the squid from becoming tough.
  • Squid can also be cooked in a variety of other ways, such as stir-frying, deep-frying, or baking.

Conclusion:

Spicy squid is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are grilling, pan-frying, or stir-frying squid, be sure to cook it quickly over high heat to prevent it from becoming tough. With its unique flavor and texture, spicy squid is sure to be a hit at your next party or gathering. So, don't be afraid to experiment with different recipes and find your favorite way to enjoy this delicious seafood.

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