Tapas Style Squid And Olives Recipes
SQUID AND LUAU
Provided by Food Network
Categories appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Clean calamari and slice into rings; set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered, for 1 hour. Drain, and squeeze out liquid. Saute onions and calamari in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes.
SPANISH SQUID TAPAS
Make and share this Spanish Squid Tapas recipe from Food.com.
Provided by daisygrl64
Categories Squid
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
- Add the garlic, stir, and add the olives and cook for 2 minutes.
- Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
- Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Nutrition Facts : Calories 279.1, Fat 16.6, SaturatedFat 2.5, Cholesterol 264.5, Sodium 260.4, Carbohydrate 7.8, Fiber 0.8, Sugar 1.6, Protein 18.9
LEMON OLIVE TAPAS
I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)
Provided by BarbryT
Categories Vegetable
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using brine-packed olives, drain them.
- If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
- In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
- Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice.
- Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.
Nutrition Facts : Calories 201.7, Fat 20.6, SaturatedFat 2.8, Sodium 1156, Carbohydrate 6.7, Fiber 3.3, Sugar 1.1, Protein 1.3
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