Squid and Cuttlefish



Alcachofas con Almejas y Calamares – Artichokes with Clams and Squid

Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.

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Apple and Squid Salad Entrée Cups

This refreshing salad is all about the texture – crisp green apple and bean sprouts with firm squid pieces inside lettuce leaf cups.

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Moqueca Baiana – Brazilian Seafood Stew

Moqueca (mo-ke-ka) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, coriander, chilli pepper (pimenta malagueta) and additional ingredients. It is cooked slowly, with no water added.

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Sinigang na Isda – Filipino Fish Sour Soup

Few cuisines value sourness quite as much as Filipino. Whether from vinegar, citrus, or unripe fruits, sourness adds sparkle, helping balance intensely fishy flavours and rich, fatty meats. The Philippines’ quintessential sour dish is sinigang, a seafood soup that usually relies on tamarind pulp for tartness.

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Spaghetti al Nero di Seppia – Spaghetti with Squid Ink

Squid ink is just what it sounds like — the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fish market that has very fresh fish to obtain it, but it’s worth the trip.

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