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Squid Luau

A delightful taste of Hawaiian cuisine with tender squid simmering in a rich coconut sauce infused with taro leaves.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Dish
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh squid cleaned and cut into rings
  • 2 cups taro leaves chopped (or spinach if unavailable)
  • 1 can 14 ounces coconut milk
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving dish

Method
 

  1. Start by cleaning the squid, removing the skin and innards.
  2. In a large pot, heat the vegetable oil over medium heat.
  3. Add the chopped onion, garlic, and ginger, cooking until fragrant, about 3 minutes.
  4. Pour in the coconut milk and stir well.
  5. Add the chopped taro leaves to the pot, stirring until they are well combined with the coconut milk.
  6. Stir in the soy sauce and red pepper flakes.
  7. Gently fold in the squid rings into the pot and cook for about 10-15 minutes.
  8. Taste the dish and adjust salt and pepper according to your preference.
  9. Once everything is cooked through, transfer the Squid Luau to a serving dish.
  10. Serve it warm and enjoy.

Notes

Serve with steamed rice to soak up the delicious sauce.