📝 About This Recipe
Squid Luau is a cornerstone of the traditional Hawaiian lūʻau feast, beloved for its unique combination of earthy taro leaves and rich coconut milk. This soulful dish transforms humble ingredients into a velvety, savory stew with a subtle sweetness that perfectly complements tender pieces of slow-cooked squid. It is a true taste of the islands, representing the deep connection between the land (ʻāina) and the sea (kai).
🥗 Ingredients
The Luau Base
- 1 lb Luau (Taro) Leaves (fresh, stems removed and thoroughly washed)
- 4 cups Water (for boiling the leaves)
- 1/2 teaspoon Baking Soda (helps break down the calcium oxalate in the leaves)
The Seafood
- 2 lbs Squid (or Octopus) (cleaned, tentacles and tubes cut into bite-sized pieces)
- 1 tablespoon Hawaiian Sea Salt (Alaea) (for tenderizing and seasoning)
The Sauce & Aromatics
- 26 oz Coconut Milk (two standard cans, full fat preferred)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (grated)
- 1-2 tablespoons Sugar (to taste, to balance the earthiness)
- 1/2 cup Chicken Broth (optional, for desired consistency)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Thoroughly wash the taro leaves under cold running water. Remove the tough central ribs and stems, then roughly chop the leaves into 2-inch pieces.
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2
In a large pot, bring 4 cups of water and the baking soda to a boil. Add the chopped taro leaves. Reduce heat to medium-low, cover, and simmer for at least 45 minutes to 1 hour. This is crucial to neutralize the calcium oxalate crystals which can cause an itchy throat.
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3
While the leaves cook, prepare the squid. Toss the cut squid pieces with the Hawaiian sea salt in a bowl and let sit for 15 minutes. Rinse thoroughly to remove excess salt and slime, then pat dry.
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4
In a separate Dutch oven or heavy-bottomed pot over medium heat, sauté the diced onions until translucent, about 5 minutes.
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5
Add the minced garlic and grated ginger to the onions, cooking for another 1-2 minutes until fragrant.
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6
Once the taro leaves are very soft and have turned a dark, forest green, drain them thoroughly in a colander, pressing out as much water as possible.
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7
Add the drained taro leaves to the pot with the onions and aromatics. Use a wooden spoon to mash the leaves slightly into a paste-like consistency.
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8
Pour in the coconut milk and stir well to combine. Bring the mixture to a very gentle simmer.
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9
Add the squid pieces to the coconut and leaf mixture. Stir in the sugar and black pepper.
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10
Simmer the mixture on low heat for an additional 15-20 minutes. The squid should be tender but not rubbery, and the sauce should be thick and creamy.
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11
Taste the stew. Add more Hawaiian salt or sugar if necessary to achieve a perfect balance of savory and sweet.
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12
If the stew is too thick, add a splash of chicken broth. If too thin, continue to simmer uncovered for a few minutes.
💡 Chef's Tips
Never undercook the taro leaves; they must be completely soft to prevent an uncomfortable 'itchy' sensation in the mouth and throat. If you cannot find fresh taro leaves, frozen spinach is a common substitute, though the flavor will be less earthy. For the most tender squid, avoid boiling vigorously; a gentle simmer keeps the proteins from toughening. Using full-fat coconut milk is essential for the traditional velvety mouthfeel of this dish. If using octopus (heʻe), it is often pre-boiled until tender before being added to the luau base.
🍽️ Serving Suggestions
Serve hot alongside a generous scoop of fresh poi for a traditional experience. Pair with Kalua Pig and Lomi Salmon to create a complete Hawaiian plate lunch. Serve over a bed of hot white rice to soak up the delicious coconut cream sauce. Enjoy with a side of fresh pineapple or haupia (coconut pudding) for a sweet contrast. A cold Big Island brewed lager or a chilled lilikoi (passion fruit) juice pairs beautifully.