Squid Luau
HB-5837 · Hand-built original · Hawaiian
Squid simmered with taro leaves in coconut milk — an old luau dish, gentle and rich.
HawaiianMain course55 minServes 4400 kcalGluten-freeEgg-freeDiabeticHigh Fiber
Main ingredient: squid
Pairs well with: rice, kalua pork, lomi salmon
Servings:4quantities adjust to match
Ingredients
- 17¾ oz squid, cleaned and cut into rings
- 14 oz taro leaves or spinach, chopped
- 1¾ cups coconut milk
- 1 onion, finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp oil
Method
- Put the chopped taro leaves in a pan of water and simmer for 30 minutes (spinach needs only 5 minutes), then drain well, squeezing out the excess water. Taro leaves must be thoroughly cooked before anything else is added.
- Heat the oil in a large pan and fry the onion for 5 minutes, until soft.
- Add the cooked leaves, coconut milk, salt and sugar and simmer for 5 minutes into a thick, green sauce.
- Add the squid rings and cook for the last 10 minutes at the gentlest simmer, until just tender — do not boil it hard or the squid will toughen.
- Serve with rice.
Prep: 15 min · Cook: 40 min · Total: 55 min
Nutrition (per serving, where published)
400 kcalCalories
27.1 gProtein
19.6 gCarbs
26.1 gFat
21.5 gSaturates
6.3 gFibre
7.5 gSugars
656 mgSodium
293 mgCholesterol
1253 mgPotassium
169 mgCalcium
4.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data