Hawaiian · intermediate
Hawaiian Coconut Squid Luau With Baby Spinach
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 TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a deep skillet over medium heat, then add diced yellow onion, minced ginger, and garlic.
- 02
Sauté aromatics for 4 minutes until onions become soft and translucent.
- 03
Pour in full-fat coconut milk and sea salt, bring to a simmer, and cook uncovered for 8 minutes to thicken slightly.
- 04
Add baby spinach in handfuls, stirring continuously until fully wilted into the velvety coconut sauce.
- 05
Add squid rings and tentacles to the bubbling pan, folding gently into the green coconut mixture.
- 06
Simmer squid gently for just 3 minutes until opaque and tender.
- 07
Stir in fresh lemon juice, remove from heat, and let rest for 2 minutes before serving hot over cooked rice.
A LITTLE KITCHEN KNOW-HOW
Gentle Poaching
Submerging delicate seafood in a simmering liquid to cook it softly without toughening the proteins.
Notes from the kitchen
- 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.