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Hawaiian Coconut Squid Luau With Baby Spinach

Name: Hawaiian Coconut Squid Luau With Baby Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb cleaned squid, body rings and tentacles cut into bite pieces; 6 oz fresh baby spinach; 1.5 cup unsweetened full-fat coconut milk; 1 medium yellow onion, finely diced; 1 tbsp fresh ginger, minced; 3 clove garlic, minced; 1 tbsp coconut oil; 1 tsp coarse sea salt; 1 tbsp fresh lemon juice

A modern quick-cooking take on classic Hawaiian Squid Luau, combining tender squid ringlets and baby spinach simmered in a rich coconut ginger sauce.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Gentle Poaching

Submerging delicate seafood in a simmering liquid to cook it softly without toughening the proteins.

Instructions

Step 1: Heat coconut oil in a deep skillet over medium heat, then add diced yellow onion, minced ginger, and garlic.
Step 2: Sauté aromatics for 4 minutes until onions become soft and translucent.

Step 3: Pour in full-fat coconut milk and sea salt, bring to a simmer, and cook uncovered for 8 minutes to thicken slightly.

Step 4: Add baby spinach in handfuls, stirring continuously until fully wilted into the velvety coconut sauce.

Step 5: Add squid rings and tentacles to the bubbling pan, folding gently into the green coconut mixture.

Step 6: Simmer squid gently for just 3 minutes until opaque and tender.

Step 7: Stir in fresh lemon juice, remove from heat, and let rest for 2 minutes before serving hot over cooked rice.

Cooking tips

Cook squid briefly over gentle heat so it remains tender and silky.
Baby spinach acts as an accessible home-cook substitute for traditional Hawaiian taro leaves.
Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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