hawaiianMediumnon vegetariangluten freesoy freehigh protein

Squid Luau

Name: Squid Luau
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 900 g squid (cleaned, tubes and tentacles, sliced into 1/2-inch rings and pieces); 450 g luau leaves (washed, large stems removed, roughly chopped; substitute: spinach); 400 ml coconut milk (full-fat, 1 can); 1 pcs onion (large, diced); 2 tbsp butter (unsalted); 1 cup water (for cooking squid); 0.5 tsp salt; 1 tsp sugar

RATING

4.4/5(42)

TASTE SCORE

7/10

A classic Hawaiian luau dish featuring tender squid simmered in a rich, velvety sauce of coconut milk and luau leaves until thick and stew-like. Slightly sweet, savory, and deeply comforting, this Pacific island staple is best served over a bowl of steamed rice.

PREP

30m

COOK

60m

SERVES

1 CUP

552 cal

SERVINGS

INGREDIENTS

For 4 servings

900 gsquid · cleaned, tubes and tentacles, sliced into 1/2-inch rings and pieces450 gluau leaves · washed, large stems removed, roughly chopped; substitute: spinach400 mlcoconut milk · full-fat, 1 can1 pcsonion · large, diced2 tbspbutter · unsalted1 cupwater · for cooking squid½ tspsalt1 tspsugar

NUTRITION · PER SERVING

552

CALORIES · 1 CUP

Protein42g · 30%

Carbs24g · 17%

Fat34g · 55%

Fiber7g

Sugar7g

Saturated fat26g

Cholesterol540mg

Sodium456mg

Potassium1537mg

Phosphorus574mg

How we calculate →

METHOD · 6 STEPS

prep · ~10 min
Clean and prepare the squid.
Rinse the cleaned squid under cold water. Slice the tubes into 1/2-inch rings and separate any large tentacles. Pat dry with paper towels and set aside.
prep · ~5 min
Prepare the luau leaves.
Wash the luau leaves thoroughly under running water. Remove any thick, fibrous stems. Stack several leaves, roll tightly, and slice into thin ribbons. Roughly chop the ribbons into 2-inch pieces and set aside.
TIPLuau leaves can irritate the throat if not cooked sufficiently. A long, slow simmer is essential.
boil · ~30 min
Simmer the squid until tender.
Place the prepared squid in a large pot with 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook gently for 25 to 30 minutes, or until the squid is tender when pierced with a fork.
TIPDo not boil aggressively; a gentle simmer keeps the squid from becoming chewy.
simmer · ~2 min
Add the butter, onion, and luau leaves.
Once the squid is tender, add the butter, diced onion, and all the chopped luau leaves to the pot. Stir well to combine. The leaves will look like a mountain at first but will wilt down considerably.
simmer · ~45 min
Slow-cook the luau stew.
Pour in the coconut milk, salt, and sugar. Stir everything together until well combined. Bring the mixture back to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking. The luau leaves should break down completely and the sauce should thicken to a rich, gravy-like consistency.
TIPStir every 10 to 15 minutes; the coconut milk can catch on the bottom if the heat is too high.
serve · ~1 min
Adjust seasoning and serve hot.
Taste the stew and adjust the salt to your preference. Ladle the hot squid luau into bowls and serve immediately over steamed white rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Simmer the squid gently, not at a rolling boil, to keep it tender and not rubbery.
2
Slice luau leaves into thin ribbons so they break down fully during the long cook.
3
Stir the stew every 10–15 minutes to prevent the coconut milk from scorching on the bottom.
4
If luau leaves are unavailable, mature spinach makes a good substitute, though the flavor will be milder.
5
Let the stew rest for 5 minutes after cooking; the sauce will thicken further as it cools.
6
This dish tastes even better the next day—store leftovers in the fridge and reheat gently.
7
Wear gloves when handling fresh luau leaves, as their oxalate crystals can irritate skin.