Tapas Style Squid And Olives Recipes

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SQUID AND LUAU



Squid and Luau image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds calamari
3 pounds luau leaves
3 cups water
1 tablespoon Hawaiian salt
1/2 teaspoon baking soda
6 tablespoons butter
2 medium onions, diced
3 cups coconut milk
1 1/2 teaspoons salt
1 tablespoon sugar

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



Spanish Squid Tapas image

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

1/4 cup olive oil
1 small onion, finely chopped (about 1/2 cup)
1 tablespoon garlic, chopped
1/4 cup green Spanish olives, pitted, and chopped
1/4 teaspoon saffron, stems
1 tablespoon tomato paste
1/2 cup white wine
1/2 cup fish stock
1 lb squid, cut into rings tentacles cut in half (cleaned)
salt and pepper

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



Lemon Olive Tapas image

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

1 pint good green olives (or both mixed) or 1 pint black olives (or both mixed)
1/4 teaspoon kosher salt
1/2 teaspoon black peppercorns
3 bay leaves
3 sprigs fresh rosemary or 3 sprigs fresh thyme
1/2 teaspoon fennel seed, lightly crushed
4 -5 garlic cloves, cut in half lengthwise
1 pinch dried red pepper flakes (optional)
2 medium lemons
3 tablespoons extra virgin olive oil

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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