Giant Squid and Potatoes in a Skillet. If you love seafood flavors but want to watch your budget, the giant squid tentacles with potatoes are the perfect solution. Often underrated compared to its more noble cousin, giant squid, when cooked properly it delivers tender and juicy meat that has nothing to envy from octopus.
In this recipe we’ll see how to turn 500g of tentacles, a few potatoes and one onion into a restaurant-quality dish. It is a quick and balanced preparation, ideal both as a warm salad and as a hearty main course for the whole family.
Why choose this recipe?
Guaranteed savings: Squid costs about half compared to octopus, yet the yield in the kitchen is extraordinary.
Perfect texture: I’ll reveal the secret to avoid the “rubbery” effect and obtain bites that melt in your mouth.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Giant Squid and Potatoes in a Skillet
- 1.1 lb giant squid tentacles
- 5 potatoes (medium)
- 1 onion
- 1/2 tbsp coarse salt
- 1 tsp lemon juice
- olive oil
- fine salt
- pepper
- parsley (fresh)
Tools
- Pressure cooker
Steps — Giant Squid and Potatoes in a Skillet
1. Cooking the Tentacles (The secret to tenderness)
Start by thoroughly rinsing the giant squid tentacles under running water. To save time and ensure very tender meat, you have two options:
In a pressure cooker (Recommended): Put the tentacles with water, half a tablespoon of coarse salt, the lemon juice and the whole onion. Cook for 20 minutes from when it reaches pressure.
In a regular pot: Follow the same procedure, but extend the cooking time to about 40 minutes over medium heat.2. Preparing the Potatoes
While the squid is cooking, take care of the potatoes:
Choose potatoes of the same size for even cooking.
Boil them with the skins on in salted water.
The fork test: Potatoes are ready when a fork prong enters the flesh without resistance.3. Assembly and Dressing
Once cooked, drain the tentacles and let them cool slightly, then cut them into regular pieces.
Peel the potatoes while still hot, cut them into cubes and add them to the squid in a large serving dish or bowl.
The finishing touch: Dress generously with extra virgin olive oil, fine salt, freshly ground black pepper and a generous handful of finely chopped parsley.
Chef tips for a restaurant-quality result
Serving temperature: This dish is versatile. It is excellent eaten warm to bring out the aromas, but also perfect at room temperature for a buffet or a summer lunch.
Tasty variation: If you want a bit more color, you can add black olives or diced fresh cherry tomatoes as seen in the “Mediterranean” versions.Have you tried this recipe? Let me know in the comments
Share Your Creation
Did you make this recipe too? I’d love to see your versions!
📷 Tag me on Instagram @camozzini.sonia or in the blog comments.
Together we can create a gallery of elegance and taste!
Follow me on all channels
Want more ideas like this? Find me:
⭐ On the official blog
⭐ On Instagram
⭐ On Pinterest
⭐ On Facebook
⭐ And of course on the new YouTube Channel
To never miss a recipe, join the Facebook channel and group Arte e Fantasia a Tavola: a space to share passions, tips and cooking moments.
Thanks for Being Here
Heartfelt thanks to everyone who visits these pages, leaves a comment, a like or simply a thought. Cooking is love, beauty, sharing. And every visit, every word, every shared recipe is part of this little world made of taste and imagination.
See you next recipe!
With love,
Sonia – Arte e Fantasia a Tavola
❄️ Storage: How to keep it fresh
Squid with potatoes is a dish that lends itself well to being prepared in advance.
In the refrigerator: You can store the dish in an airtight container for up to 2 days.
Temperature: Before placing it in the fridge, make sure it has completely cooled to room temperature.
Taste tip: If you eat it the next day, remove it from the fridge at least 30 minutes before serving; eaten too cold it loses part of its softness and aroma.
Freezing: It is not recommended to freeze the finished dish, because the texture of boiled potatoes would become mealy and unpleasant after thawing.
🎨 Variations: Personalize your recipe
Starting from your base of squid, potatoes, onion and parsley, you can create always-different versions:
Mediterranean variation: Add a handful of Taggiasca olives and de-salted capers for an extra salty kick.
Enriched variation: Add quartered cherry tomatoes to bring freshness and color to the dish.
Crispy variation: Instead of boiling the potatoes, you can cube them and roast them in the oven or air-fry them, adding them to the boiled tentacles only at the end for a contrast of textures.
Character touch: Add sweet or smoked paprika together with the pepper to evoke the famous “Pulpo a la Gallega”, but in an economical version with squid.
FAQ (Questions & Answers)
Can I use frozen tentacles?
Absolutely yes! Often freezing helps break the fibers making the squid even more tender. Thaw in the refrigerator before proceeding with boiling.
Why lemon in the water?
Lemon juice helps keep the meat white and tones down the strong sea smell during cooking.
How long should giant squid cook to avoid becoming tough?Cooking time depends on size, but generally it takes about 40 minutes in a regular pot or 20 minutes in a pressure cooker to soften the tougher fibers.
Why did my squid tentacles turn rubbery?
This often happens due to undercooking or thermal shock. Make sure to follow the indicated times and, if you have time, let the tentacles cool slightly in their cooking water to make them even more tender.
What is the taste difference between octopus and giant squid?
Octopus has a more “noble” and delicate meat, while squid has a stronger sea flavor and a slightly firmer texture. However, with the dressing of potatoes, oil and parsley, the difference becomes minimal considering the great savings.
Can I make this recipe with calamari tentacles?
Yes, but be careful: calamari tentacles are usually smaller and more tender, so they require much shorter cooking times than giant squid to avoid becoming too soft.
What can I do with the squid cooking water?
Don’t throw it away! You can strain it and use it as a base for a great seafood risotto or to lengthen the sauce for a seafood pasta, as it is rich in flavor and sea aroma.
