Squid Luau Recipe

Prepare and Season Squid

Rinse the cleaned squid under cold water, pat dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Sear Squid

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is shimmering, add the squid in a single layer (work in two batches if necessary). Sear 45–60 seconds per side until opaque and just cooked through — do not overcook or it will become rubbery. Remove squid to a plate and set aside.

Prep Aromatics

In the same skillet over medium heat, add the white parts of the sliced green onion and the chopped onion. Sauté 2–3 minutes until translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Wilt the Leaves

Add the chopped taro leaves (or spinach) to the pan with 1/4 cup water. Stir and cover for 1–2 minutes to wilt and tenderize the leaves. If using taro leaves, ensure they are fully cooked so they are not irritating; cook an extra 1–2 minutes if needed.

Build the Sauce

Pour in 1 cup full-fat coconut milk and 1/2 cup poi (or mashed taro/potato). Stir to combine and bring to a gentle simmer. Add 1 tsp fish sauce, 1 tsp soy sauce, 1 tbs lime juice, 1/2 tsp sugar, and 1/4 tsp chili flakes (if using). Simmer gently 3–5 minutes until sauce is heated through and slightly thickened. Taste and adjust seasoning with additional fish sauce or salt if needed.

Finish Sauce

Stir in the green parts of the sliced green onion, remove from heat. If the sauce is too thick, thin with up to 2–3 tbs warm water or more coconut milk to reach desired consistency.

Return the seared squid to the skillet, folding gently into the coconut luau sauce until evenly coated and warmed through, about 1–2 minutes. Do not boil — just reheat so squid remains tender.

Taste and adjust with extra lime juice, soy/fish sauce, or salt as needed.

Serve the Squid Luau immediately over steamed rice or with additional poi. Garnish with chopped cilantro (or parsley) and lime wedges on the side.