22 Delicious Canned Squid Recipes for Seafood Lovers

Craving seafood but short on time? Canned squid is your secret weapon for quick, delicious meals that taste like you spent hours in the kitchen. From zesty pasta dishes to flavorful stir-fries, these recipes transform humble pantry staples into restaurant-worthy creations. Whether you’re a seafood enthusiast or just looking to mix up your dinner routine, get ready to discover 22 mouthwatering ways to enjoy this versatile ingredient!

Spicy Canned Squid Pasta with Garlic and Herbs

Ready to transform canned squid from pantry staple to pasta perfection? This spicy garlic-herb situation comes together in under 20 minutes. Rethink what’s possible with shelf-stable seafood—bold flavors and zero fuss.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1 tsp red pepper flakes (adjust heat level)
• 1 (4.5 oz) can squid in oil, drained
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add spaghetti and cook for 9-11 minutes until al dente (check package timing).
3. Reserve 1/4 cup pasta water before draining spaghetti completely.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and red pepper flakes, sauté for 60 seconds until fragrant but not browned.
6. Tip: Watch garlic closely—burnt garlic turns bitter instantly.
7. Add drained canned squid to the skillet, breaking it apart with a spatula.
8. Cook squid for 3-4 minutes until slightly crisped at the edges.
9. Add cooked spaghetti directly to the skillet with the squid mixture.
10. Pour in reserved pasta water and toss continuously for 1 minute to emulsify.
11. Sprinkle salt evenly over the pasta while tossing.
12. Tip: The starchy pasta water creates a silky sauce that clings to every strand.
13. Remove skillet from heat and stir in chopped parsley and lemon juice.
14. Tip: Adding herbs off-heat preserves their bright color and fresh flavor.
15. Toss everything together until evenly combined and serve immediately.

What makes this dish special is the chewy squid contrasting with slippery pasta strands. The garlic-infused oil coats everything in savory goodness while the chili flakes provide a slow-building heat. Try topping with toasted breadcrumbs for extra crunch or serving alongside a crisp green salad to balance the richness.

Lemon-Garlic Canned Squid Risotto

Just when you thought risotto couldn’t get more crave-worthy—we’re tossing canned squid into the mix. Jazz up your weeknight dinner with this zesty, umami-packed dish that comes together in under 30 minutes. Prepare to impress without the stress.

Ingredients

– 1 cup Arborio rice
– 2 (4.25 oz) cans squid in water, drained
– 4 cloves garlic, minced
– 1 medium yellow onion, diced
– 4 cups chicken broth, kept warm
– ½ cup dry white wine
– 2 tbsp olive oil
– 3 tbsp unsalted butter
– ¼ cup grated Parmesan cheese
– 1 lemon, zested and juiced
– ¼ cup chopped fresh parsley
– Salt and black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 4–5 minutes until translucent, stirring frequently.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
5. Pour in white wine and cook until fully absorbed, about 2 minutes.
6. Ladle in 1 cup of warm chicken broth and simmer, stirring continuously until liquid is absorbed.
7. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed—this should take 18–20 minutes total.
8. Fold in drained canned squid and cook for 2 minutes to heat through.
9. Remove skillet from heat and stir in butter until melted and creamy.
10. Mix in Parmesan cheese, lemon zest, lemon juice, and chopped parsley.
11. Season with salt and black pepper to taste.

Perfectly creamy with a bright kick from lemon and savory depth from tender squid. Serve immediately topped with extra parsley and a lemon wedge for squeezing over. This risotto pairs brilliantly with a crisp green salad or crusty garlic bread for soaking up every last bit.

Canned Squid and Chickpea Salad with Citrus Dressing

Mixing pantry staples with bright citrus creates a lunch that’s ready in minutes. Grab canned squid and chickpeas for a protein-packed salad that’s perfect for meal prep. This zesty dish brings Mediterranean vibes without the fuss.

Ingredients

– 2 (5 oz) cans squid in water, drained (or oil-packed for richer flavor)
– 1 (15 oz) can chickpeas, rinsed and drained (pat dry for better dressing cling)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 1 tsp orange zest (use a microplane for fine zest)
– 1/2 cup finely chopped red onion (soak in ice water 10 mins to mellow bite)
– 1/4 cup chopped fresh parsley (curly or flat-leaf both work)
– 1/2 tsp smoked paprika (adds subtle smokiness)
– 1/4 tsp red pepper flakes (optional, for heat)
– 3/4 tsp kosher salt (adjust if using salted chickpeas)

Instructions

1. Drain both cans of squid thoroughly and pat dry with paper towels to remove excess moisture.
2. Rinse the canned chickpeas in a colander until water runs clear, then shake off excess water.
3. Spread chickpeas on a clean kitchen towel and gently rub them dry—this helps the dressing adhere better.
4. Zest one large orange using a microplane, measuring out 1 teaspoon of fine zest.
5. Juice one lemon until you have 3 tablespoons of fresh juice, straining out any seeds.
6. Thinly slice 1/2 cup of red onion, then soak in ice water for 10 minutes to reduce sharpness.
7. Chop 1/4 cup of fresh parsley leaves, avoiding the tough stems.
8. In a large mixing bowl, whisk together olive oil, lemon juice, orange zest, smoked paprika, red pepper flakes, and kosher salt.
9. Add the drained squid, dried chickpeas, drained red onion, and chopped parsley to the dressing.
10. Toss everything gently but thoroughly until all ingredients are evenly coated with dressing.
11. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.

Packed with contrasting textures—tender squid, firm chickpeas, and crisp onion—each bite delivers bright citrus notes against savory seafood. Serve it over mixed greens for a light lunch or stuff into pita pockets with extra lemon wedges. The smoky paprika and fresh herbs make this feel gourmet despite the simple ingredients.

Stuffed Bell Peppers with Canned Squid and Rice

Perfect for when you want dinner to feel fancy but actually come together fast. These bell peppers get stuffed with a surprisingly delicious canned squid and rice filling that’s packed with flavor.

Ingredients

• 4 large bell peppers, any color (choose ones that stand flat)
• 1 cup long-grain white rice
• 2 (5 oz) cans squid in water, drained (look for firm texture)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Bring 2 cups of water to a boil in a medium saucepan, then add the rice and reduce heat to low.
4. Cover the saucepan and simmer the rice for 15 minutes until just tender but still slightly firm.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Sauté the diced onion for 5 minutes until translucent and softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the drained canned squid, breaking it apart with your spoon.
9. Cook the squid mixture for 3 minutes until heated through and slightly firm.
10. Add the undrained diced tomatoes, dried oregano, and smoked paprika to the skillet.
11. Simmer the tomato-squid mixture for 5 minutes until slightly thickened.
12. Fold the partially cooked rice into the skillet mixture until fully combined.
13. Stuff each prepared bell pepper with the rice and squid mixture, packing it down gently.
14. Arrange the stuffed peppers upright in the prepared baking dish.
15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and sprinkle the shredded mozzarella evenly over each pepper.
17. Return to the oven uncovered for 10 minutes until cheese is melted and bubbly.
18. Let the peppers rest for 5 minutes before serving to allow filling to set.
19. Sprinkle with chopped fresh parsley just before serving.

Keep these beauties coming—the tender peppers give way to a surprisingly meaty squid and rice filling that’s saucy but not wet. That smoked paprika adds a subtle smokiness that plays perfectly against the briny squid. Serve them straight from the baking dish for maximum drama, or slice them into rings for an Instagram-worthy plating.

Savory Canned Squid Stir-Fry with Vegetables

Kick your weeknight dinners up a notch with this lightning-fast canned squid stir-fry. Grab those pantry staples and transform humble ingredients into something seriously delicious. Get ready to impress in under 20 minutes flat.

Ingredients

– 2 tablespoons vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 red bell pepper, julienned
– 1 cup broccoli florets (fresh or frozen)
– 1 (15 oz) can squid in water, drained
– 2 tablespoons soy sauce
– 1 teaspoon sesame oil
– ¼ teaspoon red pepper flakes (adjust to heat preference)
– 2 green onions, chopped

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 1 minute).
2. Add minced garlic and cook for 30 seconds until fragrant but not browned.
3. Add sliced onion and stir-fry for 2 minutes until slightly softened.
4. Toss in julienned bell pepper and broccoli florets, stir-frying for 3 minutes until crisp-tender.
5. Push vegetables to one side of the pan and add drained canned squid to the empty space.
6. Cook squid for 2 minutes without stirring to get light browning on one side.
7. Combine squid with vegetables and pour soy sauce evenly over the mixture.
8. Add sesame oil and red pepper flakes, tossing everything together for 1 minute.
9. Stir in chopped green onions and cook for 30 seconds just to wilt them.
10. Remove from heat immediately to prevent overcooking the squid.

Aromatic and satisfying, this stir-fry delivers tender squid with crisp-tender vegetables in a savory glaze. Serve it over steamed rice for a complete meal, or stuff it into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Canned Squid Tacos with Avocado and Salsa

Nailing weeknight dinners just got easier with these canned squid tacos. Grab that pantry staple and transform it into something spectacular in minutes. Bold flavors meet effortless prep for your new go-to meal.

Ingredients

• 1 (5 oz) can squid in water, drained (pat dry for better texture)
• 8 small corn tortillas (warm them for flexibility)
• 1 large avocado, sliced (squeeze lime juice to prevent browning)
• 1 cup prepared salsa verde (or your favorite salsa variety)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust for heat preference)
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro (stems removed)
• 1 lime, cut into wedges
• 1/4 cup crumbled cotija cheese (queso fresco works too)

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Pat the drained canned squid completely dry with paper towels to ensure crispy edges.
3. Add olive oil to the hot skillet and swirl to coat the surface evenly.
4. Sprinkle squid with chili powder and garlic powder, tossing to coat thoroughly.
5. Cook squid in the skillet for 3-4 minutes, stirring once, until edges turn golden brown.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Divide the cooked squid evenly among the warmed tortillas.
8. Top each taco with avocado slices, arranging them in a single layer.
9. Drizzle 2 tablespoons of salsa verde over each taco for balanced moisture.
10. Sprinkle with crumbled cotija cheese and fresh cilantro.
11. Serve immediately with lime wedges for squeezing over the top.

Get ready for that satisfying crunch against the tender squid. The creamy avocado cools the spicy kick while the cotija adds salty depth. Stack these high and eat them messy—that’s where the real magic happens.

Thai Canned Squid Curry with Coconut Milk

Fierce flavor in 20 minutes flat. This Thai canned squid curry brings restaurant-worthy heat to your weeknight dinner rotation. Grab that can opener and let’s dive in.

Ingredients

• 1 (15 oz) can squid in brine, drained
• 1 (13.5 oz) can coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup bamboo shoots, drained
• 1/4 cup Thai basil leaves
• 1 red chili, sliced (optional, for extra heat)
• Steamed jasmine rice for serving

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering.
2. Add red curry paste and fry for 1 minute, stirring constantly until fragrant.
3. Pour in coconut milk, scraping the bottom of the pan to incorporate the curry paste completely.
4. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
5. Add drained squid and bamboo shoots, stirring to coat in the curry sauce.
6. Simmer for 8 minutes, stirring occasionally—the squid will become tender but remain slightly chewy.
7. Stir in fish sauce and brown sugar until fully dissolved.
8. Add Thai basil leaves and optional sliced chili, cooking for 1 more minute until basil wilts slightly.
9. Remove from heat and serve immediately over steamed jasmine rice.

Just spoon this creamy, spicy curry over fluffy rice and watch it disappear. The tender squid pairs perfectly with the crunchy bamboo shoots, while Thai basil adds that authentic aromatic finish. Try serving it in hollowed-out pineapple halves for a tropical dinner party vibe that’s totally Instagram-worthy.

Seafood Paella with Canned Squid and Saffron

Lately, everyone’s obsessed with Spanish flavors but intimidated by complicated recipes. Grab your largest skillet and let’s make restaurant-worthy paella using pantry staples. This version swaps hard-to-find fresh squid for convenient canned squid without sacrificing that authentic coastal vibe.

Ingredients

– 2 cups short-grain rice (Bomba or Arborio work best)
– 1 lb large shrimp, peeled and deveined (keep tails on for presentation)
– 8 oz canned squid, drained (rinse to reduce brine flavor)
– 1 large onion, diced (yellow or white both work)
– 4 cloves garlic, minced
– 1 red bell pepper, sliced thin
– 1/4 tsp saffron threads (toast lightly before using)
– 4 cups chicken broth, warmed
– 1/2 cup dry white wine
– 3 tbsp olive oil (extra virgin for best flavor)
– 1 tsp smoked paprika
– 1/2 cup frozen peas
– 1 lemon, cut into wedges
– Salt to taste (start with 1 tsp)

Instructions

1. Heat olive oil in a 12-inch paella pan or large skillet over medium-high heat until shimmering.
2. Season shrimp with salt and sear for 90 seconds per side until pink, then remove and set aside.
3. Add diced onion and cook for 4 minutes until translucent, stirring frequently.
4. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
5. Add sliced bell pepper and cook for 3 minutes until slightly softened.
6. Sprinkle saffron threads and smoked paprika over vegetables, toasting for 30 seconds to bloom flavors.
7. Pour in white wine and simmer for 2 minutes until reduced by half, scraping up any browned bits.
8. Add rice and stir constantly for 1 minute to coat each grain with oil.
9. Pour warm chicken broth over rice mixture and bring to a vigorous boil.
10. Reduce heat to medium-low, arrange drained canned squid throughout the pan, and simmer uncovered for 18 minutes without stirring to develop the coveted socarrat crust.
11. Scatter frozen peas over the surface during the final 3 minutes of cooking.
12. Arrange seared shrimp on top, cover with foil, and let rest off heat for 5 minutes to steam shrimp through.
13. Squeeze lemon wedges over the entire paella before serving.

Vibrant yellow rice forms the perfect backdrop for tender shrimp and surprisingly meaty canned squid. That crispy bottom layer delivers satisfying texture contrast against the creamy rice above. Serve family-style right from the pan with extra lemon wedges for squeezing over individual portions—the bright acidity cuts through the rich saffron beautifully.

Canned Squid and Spinach Stuffed Mushrooms

Unleash your inner chef with this unexpected flavor bomb that transforms simple ingredients into party-perfect bites. Grab canned squid and fresh spinach for a stuffing that’s seriously addictive. These stuffed mushrooms deliver big flavor with minimal effort—your new go-to appetizer is here.

Ingredients

– 12 large cremini mushrooms (stems removed and reserved)
– 1 (4 oz) can squid in oil (drained, oil reserved)
– 2 cups fresh spinach (roughly chopped)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp reserved squid oil (or olive oil)
– 2 cloves garlic (minced)
– 1/2 tsp smoked paprika
– Salt and black pepper (to taste)
– Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully remove stems from 12 large cremini mushrooms and finely chop the stems.
3. Heat 2 tablespoons of reserved squid oil in a skillet over medium heat until shimmering.
4. Add minced garlic and chopped mushroom stems to the skillet, sautéing for 3-4 minutes until fragrant and softened.
5. Stir in 2 cups of chopped spinach and cook for 2 minutes until just wilted—don’t overcook to maintain vibrant color.
6. Drain one 4 oz can of squid, chop it into small pieces, and add to the skillet mixture.
7. Remove skillet from heat and mix in 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1/2 tsp smoked paprika, salt, and pepper until fully combined.
8. Generously stuff each mushroom cap with the squid-spinach mixture, pressing down lightly to pack it in.
9. Arrange stuffed mushrooms on the prepared baking sheet and bake at 375°F for 18-20 minutes until golden and bubbling.
10. Let mushrooms rest for 3 minutes before serving—this allows the filling to set for cleaner bites.
11. Garnish with fresh parsley if desired before serving.Delight in the tender-chewy texture of squid against earthy mushrooms, with spinach adding freshness to each bite. Serve these warm with a squeeze of lemon to brighten the flavors, or make them ahead and reheat for effortless entertaining.

Canned Squid Pizza with Parmesan and Basil

Hate boring pizza? Here’s your game-changer. Canned squid brings briny depth, while Parmesan and fresh basil keep it bright. Ready in minutes—no fancy skills needed.

Ingredients

– 1 pre-made pizza crust (12-inch, or homemade dough)
– 1/2 cup pizza sauce (jarred, or crushed tomatoes)
– 1 cup shredded mozzarella cheese (low-moisture for crispiness)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 can (4 oz) squid in water, drained (pat dry with paper towels)
– 1 tbsp olive oil (extra virgin for flavor)
– 1/4 cup fresh basil leaves (torn, not chopped, to prevent browning)
– 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes to ensure a crispy crust.
2. Place the pre-made pizza crust on a floured surface to prevent sticking.
3. Spread the pizza sauce evenly over the crust, leaving a 1-inch border for the crust edge.
4. Sprinkle the shredded mozzarella cheese in a uniform layer to cover the sauce completely.
5. Scatter the drained and patted-dry canned squid evenly over the cheese to distribute flavor.
6. Drizzle the olive oil over the top in a circular motion for even coverage.
7. Sprinkle the grated Parmesan cheese and red pepper flakes (if using) across the pizza.
8. Transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
9. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly with slight browning.
10. Remove the pizza from the oven and let it rest for 2 minutes on a cutting board to set the slices.
11. Top with torn fresh basil leaves just before serving to retain their vibrant color and aroma.

Mouthwatering from the first bite—the squid stays tender against the crisp crust, with Parmesan adding a salty kick. Serve it sliced thin for appetizers or pair with a zesty arugula salad to balance the richness. Leftovers? Reheat in a skillet for extra crunch.

Canned Squid Soup with Tomato and Basil

Craving something bold and briny? This canned squid soup brings Mediterranean vibes to your kitchen in under 30 minutes—no fancy skills required. Canned squid keeps it easy, while tomato and basil pack fresh flavor that’ll make you forget it’s pantry-powered.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (5-ounce) can squid in water, drained
– 4 cups vegetable broth
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (adjust for spice preference)
– Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in diced tomatoes with their juices and simmer for 3 minutes, breaking them up with a spoon.
5. Add vegetable broth, bring to a boil, then reduce heat to low.
6. Stir in drained squid, chopped basil, oregano, and red pepper flakes.
7. Simmer uncovered for 15 minutes to let flavors meld.
8. Season with salt and black pepper, then ladle into bowls.
9. Garnish with extra fresh basil. Keep it tender by avoiding overcooking—the squid just needs to heat through. Kick back with a bowl that’s brothy yet substantial, where sweet tomatoes mingle with the squid’s subtle chew. Serve it with crusty bread for dipping, or top with a drizzle of chili oil to turn up the heat.

Grilled Cheese with Canned Squid and Mozzarella

Mash up your lunch routine with this unexpected twist on a classic. Canned squid brings briny depth while melted mozzarella creates that perfect stretch. Get ready to upgrade your grilled cheese game in minutes.

Ingredients

• 4 slices sourdough bread (or any sturdy bread)
• 1 cup shredded mozzarella cheese
• 1 can (4 oz) squid in oil, drained
• 2 tbsp mayonnaise (creates golden crust)
• 1 tbsp butter
• 1 tsp garlic powder
• ½ tsp red pepper flakes (optional, for heat)

Instructions

1. Spread mayonnaise evenly on one side of all four bread slices.
2. Heat a large skillet over medium-low heat (325°F surface temperature).
3. Place two bread slices mayonnaise-side down in the skillet.
4. Sprinkle ¼ cup mozzarella cheese on each bread slice in the skillet.
5. Distribute drained canned squid evenly over the cheese layer.
6. Add garlic powder and red pepper flakes directly over the squid.
7. Top with remaining ¼ cup mozzarella cheese on each sandwich.
8. Cover skillet with a lid and cook for 3 minutes to melt cheese.
9. Place remaining bread slices mayonnaise-side up on the sandwiches.
10. Carefully flip sandwiches using a wide spatula.
11. Cook uncovered for 3-4 minutes until golden brown.
12. Press sandwiches gently with spatula to compress layers.
13. Remove from heat when both sides achieve deep golden color.
14. Let rest for 1 minute before slicing diagonally.

Outrageously good doesn’t begin to cover it—the crisp sourdough gives way to briny squid and molten mozzarella that stretches with every pull. Serve alongside tomato soup for dipping, or slice into strips for appetizer portions that disappear fast. That subtle garlic heat keeps you reaching for just one more bite.

Conclusion

Brimming with creative possibilities, this collection proves canned squid is a versatile pantry superstar! We hope these 22 recipes inspire your next delicious seafood meal. Give one a try, leave a comment with your favorite, and don’t forget to share your culinary creations by pinning this article on Pinterest. Happy cooking!