Squid lū'au is a traditional dish of Hawaiian cuisine that is commonly served at luaus or feasts. The main ingredient, squid, is often referred to as calamari in a culinary context. It is cooked along with taro leaves in coconut milk to create a stew featuring a combination of sweet, salty, and creamy flavors.
Recipe Servings: 4
Prep Time
35 minutes
Cook Time
1 hour 35 minutes
Total Time
2 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs taro leaves
- 3 cups water
- 1 tsp Hawaiian salt
- ½ tsp baking soda
- 6 Tbsp butter
- 2 medium onions, diced
- 2 lbs calamari, cleaned and sliced into rings
- 3 cups coconut milk
- 1½ tsp salt
- 1 Tbsp sugar
Directions
- Rinse taro leaves under cold running water and then remove the stems and thick veins using a knife.
- Combine the water, Hawaiian salt, and baking soda in a large saucepan and bring it to a boil.
- Add the taro leaves to the boiling water and then reduce heat to a simmer.
- Simmer, partially covered, for 60 minutes.
- Drain and squeeze leaves to remove liquid.
- Place the butter into a large pot and set it over medium heat.
- Add the onion and calamari to the melted butter and sauté for 5–7 minutes until the onions are translucent.
- Stir in the coconut milk, taro leaves, salt, and sugar. Simmer for 30 minutes.
- Ladle stew into four serving bowls and serve hot.
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