Squid

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

You'll want crusty bread for sopping up this San Francisco fish stew.

Mix up your weeknight pasta routine with this recipe for rigatoni with tender calamari and shrimp in a buttery clam juice sauce.

Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

Pansit palabok is a luscious, buttery, bisque–like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds.

If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.

Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this salad makes a refreshing summer dinner spooned over rice or all on its own.

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!