Best 4 Baby Octopus And Squid With Baby Bok Choy Salad Recipes

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In a delightful fusion of flavors and textures, tender baby octopus and squid are paired with crisp baby bok choy, creating a vibrant and refreshing salad. The baby bok choy salad offers a crunchy and slightly bitter contrast to the soft and savory seafood, while a tangy vinaigrette dressing brings all the elements together. This delectable dish is not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and artistic presentation. The recipe includes variations for grilling or pan-frying the seafood, accommodating different cooking preferences and equipment. Additionally, there are suggestions for alternative salad greens and dressings, allowing you to customize the dish to your liking. Whether you're looking for a light and healthy lunch or an impressive appetizer, this baby octopus and squid with baby bok choy salad is sure to tantalize your taste buds.

Let's cook with our recipes!

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD



Squid (Calamari) Salad and Octopus (Polipo) Salad image

Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus's salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.

Provided by Peter Steriti

Categories     Octopus

Time 35m

Yield 1 lb., 6 serving(s)

Number Of Ingredients 6

1 lb cleaned squid, preferably tubes and tentacles or 1 lb cleaned baby octopus
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup coarsely chopped parsley
2 larger garlic cloves, finely chopped
1/4 teaspoon salt

Steps:

  • For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
  • Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
  • For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
  • Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

SAUTéED BABY BOK CHOY



Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
  • Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

BABY OCTOPUS SALAD



Baby Octopus Salad image

Categories     Salad     Fish     Shellfish     Appetizer     Quick & Easy     Low/No Sugar     Graduation     Seafood     Octopus     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings (as part of antipasti)

Number Of Ingredients 7

2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen
1 Turkish or 1/2 California bay leaf
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt (preferably Sicilian)
1/2 teaspoon black pepper
1 tablespoon chopped fresh oregano

Steps:

  • Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
  • Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
  • Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

BABY BOK CHOY SALAD



Baby Bok Choy Salad image

This crunchy salad is from my friend, Louie. The dressing keeps very well in the cupboard, and the quantities for it shown here are enough for three or four batches of salad. The cooking time includes toasting the almonds and pine nuts. Jen -- a reviewer -- is right. This salad is better if it is dressed a while before it is served. But wait to add the crispy noodles just before serving. Leftovers of this get a bit soggy overnight, but are still quite nice the next day.

Provided by Leggy Peggy

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons caster sugar (or more, depending on your sweet tooth)
1 bunch baby bok choy (about 1 pound)
4 -6 green onions (or more, depending on your love of onions)
1/4 cup slivered almonds
1/4 cup pine nuts
1/2-1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

Steps:

  • Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
  • Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
  • Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
  • Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
  • Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
  • Sprinkle crisp chow mein noodles on top, stir well and serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Clean and prepare your squid and octopus: Make sure to clean and prepare your squid and octopus properly before cooking. This will help to remove any unwanted parts and ensure that they are cooked evenly.
  • Cook the squid and octopus quickly: Squid and octopus are both delicate seafoods that can easily become tough if they are overcooked. Cook them quickly over high heat, or until they are just cooked through.
  • Use a light touch when handling the baby bok choy: Baby bok choy is a delicate green that can easily be bruised. Handle it gently when washing and chopping it.
  • Dress the salad just before serving: Dressing the salad too early will wilt the greens. Dress it just before serving, so that the greens stay crisp and fresh.

Conclusion:

This baby octopus and squid salad with baby bok choy is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own preferences. For example, you can add other vegetables, such as carrots or bell peppers, or you can use a different type of dressing. Enjoy!

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