Recipe courtesy of Sam Choy
Squid and Luau
Getting reviews...
- Level: Intermediate
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 38 g
- Saturated Fat
- 29 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 383 mg
- Sodium
- 1014 mg
- Level: Intermediate
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 38 g
- Saturated Fat
- 29 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 383 mg
- Sodium
- 1014 mg
Ingredients
Directions
- Clean calamari and slice into rings; set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered, for 1 hour. Drain, and squeeze out liquid. Saute onions and calamari in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes.
