Recipes — octopus

Cook for a teen party with a twist of tapas to please the masses!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 6

Ingredients

    •    lemon wedges, to serve
    •    Alfa One rice bran oil, for shallow frying
    •    800g small cleaned calamari hoods, halved lengthways

Lemon and garlic mayonnaise:

    •    2 tsps lemon juice
    •    1/2 garlic clove, crushed
    •    1/2 cup whole egg mayonnaise

Method

1. Make lemon and garlic mayonnaise Combine mayonnaise, lemon juice and garlic in a bowl.
2. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 7cm pieces.
3. Pour oil into a large, heavy-based frying pan to cover base. Heat over medium-high heat. Cook calamari, turning, for 3 minutes or until curled and just cooked through. Transfer to a plate. Season with salt and pepper. Serve with mayonnaise mixture and lemon wedges.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-lemon-garlic-mayonnaise/42062ae4-22b2-46bf-8461-9a3363e4ab99

Crispy rings of octopus with creamy, tangy aioli - this is exactly the type of snack summer calls for!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    olive oil, to deep-fry
    •    300g cleaned octpus
    •    well-seasoned plain flour, to coat

Saffron and green apple aioli:

    •    1 tbsp lemon juice
    •    1/3 cup (100g) aioli
    •    small pinch saffron threads
    •    1/2 crisp green apple, cored but not peeled, very finely chopped

Method

1. For the saffron and green apple aioli, place saffron and lemon juice in a small pan and allow to just come to the boil. Quickly remove from heat and stand for 10 minutes, swirling occasionally, or until saffron has coloured the liquid a dark, golden colour and mixture has cooled. Stir in aioli and apple, then transfer to a serving bowl and set aside.
   
   
2. Rinse the squid under cold water and pat dry with paper towel. Cut the tubes along one side and open them out.
   
   
3. With a sharp knife, lightly score the inside surface with crisscross lines - don't cut too deeply, just enough to mark the flesh. Slice into 4cm squares. If using tentacles too, cut into small pieces.
   
   
4. Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in two batches, toss the squid with the flour until lightly coated, shaking off any excess, then deep-fry for 1-2 minutes or until lightly golden. Drain well on crumpled paper towels, season well and serve immediately with the aioli.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crisp-squid-saffron-green-apple-allioli/c9ffe207-aaf3-4913-b804-784ccb4cd340?

Try this baked, battered calamari with our secret ingredient of kiwifruit to bring out its natural sweetness.

Prep Time

    •    Prep time: 55 minutes
    •    Cook time: 50 minutes
    •    Yield: Serves 4

Ingredients

    •    salad, to serve
    •    300g calamari rings
    •    2 eggs, lightly beaten
    •    olive oil cooking spray
    •    lemon wedges, to serve
    •    2 kiwifruit, peeled, mashed
    •    2/3 cup wholemeal plain flour
    •    1 cup fresh whole meal breadcrumbs
    •    400g red rascal potatoes, scrubbed, cut into 2cm-thick chips

For the Tartare Sauce:

    •    2 gherkins, finely chopped
    •    1/2 cup reduced-fat plain yoghurt
    •    1 tbsp drained capers, finely chopped
    •    1 tbsp finely chopped fresh flat-leaf parsley leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place potato on 1 prepared tray. Spray with oil. Bake for 30 to 40 minutes or until golden and crisp.
2. Meanwhile, place calamari rings and kiwifruit in a glass or ceramic bowl. Stir to combine. Cover and refrigerate for 20 minutes. Remove calamari from kiwifruit. Discard kiwifruit. Rinse under cold water. Place on a plate. Pat dry with paper towel.
3. Place flour on a plate. Place egg in a shallow bowl. Place breadcrumbs on a plate. Dip 1 calamari ring into flour, shaking off excess. Dip in egg, then breadcrumbs. Place on remaining prepared tray. Repeat with remaining calamari, flour, egg and breadcrumbs. Spray with oil. Bake for 10 minutes or until golden and cooked through.
4. Meanwhile, make tartare sauce: Place yoghurt, capers, gherkin and parsley in a bowl. Stir to combine. Divide calamari and chips between plates. Serve with tartare sauce, lemon wedges and salad.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-chips-tartare-sauce/3127f715-e613-44e1-9806-e88d99b14c18

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2

Ingredients

    •    400g squid pasta
    •    2 eschalots, thinly sliced
    •    1/4 cup (60ml) white wine
    •    3 garlic cloves, finely chopped
    •    500g vine-ripened cherry tomatoes
    •    2 tbsps olive oil, plus extra to drizzle
    •    Basil leaves and lemon wedges, to serve
    •    500g cleaned squid tubes, sliced into 1cm rings
    •    1/2 cup (125ml) Ardmona Rich & Thick Classic Tomatoes

Method

1. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.
   
   
2. Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
   
   
3. Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.
   
   
4. Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
   
   
5. Divide pasta and sauce among bowls, and serve with basil and lemon wedges.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/squid-ink-pasta-calamari/23160508-87de-4716-b7a0-d9537846ffb8?

This family favourite is a simple yet filling mid-week meal.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

    •    3 eggs
    •    1 cup plain flour
    •    hot chips, to serve
    •    2 tbsps cold water
    •    lemon wedges, to serve
    •    canola oil, for deep-frying
    •    4 cups fresh white breadcrumbs
    •    masterfoods tartare sauce, to serve
    •    750g small cleaned calamari hoods

Method

1. Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
2. Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
3. Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
4. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crumbed-calamari/e53027a8-5d0e-4d0d-aafe-470b5ffa489f