In Paris, Mediterranean cuisine is increasingly inspiring contemporary restaurants. Both on the plates and in the... mezze to share, Seafood brings freshness, character and creativity.

In the 17th arrondissement, This influence is particularly evident in the cuisine of Solis, where seafood is expertly prepared to create sharing plates inspired by southern traditions.

Among these products, two ingredients particularly fascinate chefs: octopus and squid. Long associated with kitchens Greek, Spanish, or Portuguese, Today, they are being revisited with modern techniques and bold aromatic combinations.

It must be admitted: these marine delicacies don't immediately appeal to every palate. Their unusual texture or appearance can be surprising. Yet, for many gourmets, octopus and squid are considered... connoisseur's delicacies. When properly prepared, they reveal a tender, slightly iodized and particularly expressive flesh.

It is this wealth that explains their success in the world of mezze, these small, convivial dishes that allow you to taste several preparations during the same meal.

Here are some original recipe ideas for cooking octopus and squid and exploring all their subtlety.

1. Grilled octopus, preserved lemon and smoked olive oil

Grilled octopus is one of the most iconic preparations of the Mediterranean cuisine. The key lies in a slow pre-cooking, which tenderizes the meat, followed by a quick pass over a very hot griddle to create a light caramelization.

For this recipe, start by searing a cooked octopus tentacle in a pan or on a griddle with a drizzle of olive oil. The surface should char lightly and develop smoky notes. Then add small cubes of preserved lemon, whose salty acidity contrasts perfectly with the sweetness of the octopus.

A pinch of smoked paprika and a few grains of fleur de sel are all it takes to elevate the dish. Served in thick slices, this mezze is both simple and spectacular, ideal for sharing over drinks.

Ingredients

• 1 cooked octopus tentacle
• 1 preserved lemon
• 2 tablespoons of olive oil
• 1 pinch of smoked paprika
• fleur de sel
• black pepper

Utensils

• griddle or grill pan
• sharp knife

Preparation

1. Dry the octopus with absorbent paper.
2. Heat the griddle with a drizzle of olive oil.
3. Grill the tentacle for 3 to 4 minutes to obtain a light colouring.
4. Cut the preserved lemon into small cubes and distribute them over the octopus.
5. Sprinkle with smoked paprika and fleur de sel before serving.

2. Fried calamari, za'atar and lemon yogurt sauce

Fried calamari is a classic in many coastal cuisines. But with a few adjustments, it can gain aromatic depth.

Here, the squid rings are lightly coated in flour mixed with zaatar, a mixture of herbs and sesame widely used in Levantine cuisine. This touch adds a slightly lemony and toasty aroma.

The frying should be quick — one to two minutes at 180°C — to achieve a crispy exterior while retaining a tender center.

To balance the richness of the fried food, these calamari are served with a sauce made with... Greek yogurt, lemon and fresh garlic, which brings freshness and creaminess.

The result: a delicious and very convivial mezze.

Ingredients

• 300g of squid rings
• 80 g of flour
• 1 tablespoon of za'atar
• frying oil

For the sauce

• 120g of Greek yogurt
• juice of half a lemon
• 1 small grated garlic clove
• salt and pepper

Utensils

• saucepan or deep fryer
• skimmer

Preparation

1. Mix the flour and za'atar.
2. Coat the squid in this mixture.
3. Heat the oil to 180°C.
4. Fry the calamari for 1 to 2 minutes.
5. Drain on absorbent paper.
6. Mix the sauce ingredients together and serve as a side dish.

3. Octopus carpaccio with citrus fruits and fennel

Octopus is also very well suited to cold preparations. As a carpaccio, it reveals a delicate texture and a particularly elegant, briny flavor.

After cooking and cooling, the octopus is sliced very thinly and arranged in a rosette on the plate. The seasoning relies on simple ingredients: orange segments, fresh lemon, and finely sliced raw fennel.

A drizzle of fruity olive oil and a few turns of the pepper mill are all it takes to bring everything together.

This type of mezze is ideal for starting a meal: light, fresh and visually very elegant.

Ingredients

• 200g of cooked octopus
• 1 orange
• 1 lemon
• ½ fennel bulb
• 2 tablespoons of olive oil
• black pepper

Utensils

• mandoline or thin knife

Preparation

1. Cut the octopus into very thin slices.
2. Slice the fennel.
3. Remove the orange and lemon segments.
4. Arrange all the elements on the plate.
5. Drizzle with olive oil and add black pepper.

4. Grilled squid, garlic and parsley

Simplicity can sometimes yield the best results. Grilled calamari is a perfect example.

Cleaned and then butterflyed, they are quickly seared on a grill or griddle. Cooking time should not exceed two minutes per side, otherwise the flesh will become tough.

Once removed from the heat, they are drizzled with hot olive oil infused with thin slices of garlic. A handful of chopped fresh parsley and a squeeze of lemon complete the seasoning.

Served whole or cut into strips, these squid offer a perfect balance between freshness and intensity.

Ingredients

• 400g of cleaned squid
• 3 tablespoons of olive oil
• 2 cloves of garlic
• fresh flat-leaf parsley
• ½ lemon
• salt and pepper

Utensils

• plancha or grill

Preparation

1. Heat the griddle over high heat.
2. Grill the squid for 2 minutes on each side.
3. Heat the oil with the minced garlic.
4. Drizzle the squid with this fragrant oil.
5. Add chopped parsley and lemon juice before serving.

5. Octopus simmered with tomato and paprika

In Spanish and Portuguese cuisine, octopus is often cooked in a stew. This slow cooking method allows the flavors to concentrate and the flesh to become particularly tender.

The base begins with a simple sofrito: lightly browned onion, garlic, and olive oil. Crushed tomato and a spoonful of sweet paprika are then added, providing depth and warmth.

The octopus, cut into pieces, simmers gently in this sauce for about twenty minutes. The sauce thickens, the aromas mingle, and the result is rich and flavorful.

Served with toasted bread, this mezze quickly becomes the center of the table.

Ingredients

• 400g of cooked octopus
• 1 onion
• 2 cloves of garlic
• 300g of crushed tomatoes
• 1 tsp sweet paprika
• 3 tablespoons of olive oil
• salt and pepper

Utensils

• casserole dish or sauté pan

Preparation

1. Sauté the onion and garlic in olive oil.
2. Add the tomato and paprika.
3. Incorporate the chopped octopus.
4. Simmer for 20 to 25 minutes over low heat.

6. Sautéed squid, lime and sweet chili

For a more contemporary version, the squid can be stir-fried over very high heat in a large pan or wok.

The quick cooking time — less than two minutes — helps to preserve their tenderness while developing slightly toasted notes.

Next, add a squeeze of lime juice, a few thin slices of sweet chili pepper, and a drizzle of olive oil. A handful of fresh coriander completes the dish.

This type of preparation highlights the freshness of the product and creates a very aromatic mezze, perfect to accompany a meal with Mediterranean accents.

Ingredients

• 350g of sliced squid
• 1 lime
• 1 small sweet chili pepper
• 2 tablespoons of olive oil
• fresh coriander
• salt

Utensils

• large frying pan or wok

Preparation

1. Heat the oil over high heat.
2. Sear the squid for 2 minutes.
3. Add the lime juice and the minced chili.
4. Mix quickly.
5. Finish with fresh coriander.

The Solis seafood mezze spirit

Octopus, red lentil patty, Thai coriander, herb puree and spring onion vinaigrette.

The mezze spirit is also reflected in dishes meant to be shared, such as:

• Swordfish skewer, bottarga (mullet roe) vinaigrette and argan oil
• Fried anchovies with semolina, crushed tomatoes

Dishes that perfectly illustrate the spirit of southern cuisines: well-prepared seafood, precise seasonings and a table designed for the pleasure of sharing.

Book your table at Solis Paris 17

FAQ: Everything you need to know about cooking octopus and squid

Can octopuses and squid cause allergies?

Yes. Octopus, squid, and more broadly... cephalopods can cause allergic reactions in some people, especially those already sensitive to seafood and shellfish.

Symptoms may include:

• itching or skin rashes
• digestive problems
• swelling of the lips or throat
• breathing difficulties in the most severe cases

These allergies remain relatively rare, but in case of doubt or a history of allergy to seafood, it is recommended to seek advice from a healthcare professional before consuming it.

What is the difference between octopus, squid, calamari and cuttlefish?

These animals all belong to the family of cephalopods, but they have significant differences, particularly in cooking.

• The octopus and the squid: In practice, both terms refer to the same animal. The word octopus It is simply more commonly used in gastronomy. Its flesh is firm but becomes very tender after slow cooking or grilling. It is the emblematic ingredient of Mediterranean cuisines.
• The squid: The squid has a more elongated body and shorter tentacles. Its flesh is more delicate than that of the octopus and is particularly well-suited to quick cooking : frying, grilling or sautéing.
• The cuttlefish: Cuttlefish is distinguished by its thicker and slightly firmer flesh. It is highly prized in the stews or in ink-based preparations, such as risottos or black pasta.

In summary:

Is there an ideal season for eating octopus and squid?

Yes, even though they can now be found year-round in stores. In the Mediterranean and the Atlantic:

• The octopus is generally better between autumn and winter, when its flesh is at its tastiest.
• The squid is often considered optimal between winter and early spring.
• The cuttlefish is very present in the spring, the period when it approaches the coasts.

In the restaurant industry, these products are often available year-round thanks to international fishing and freezing, but chefs often prefer seasonal arrivals to obtain the best quality.

How to prevent octopus or squid from becoming rubbery?

The texture depends primarily on the cooking process.

For the octopus, Two methods work particularly well:

• a slow and long cooking which softens the flesh
• or a Very quick cooking on a very hot grill after pre-cooking

For the squid, The rule is simple: very short cooking time (1 to 2 minutes) or on the contrary slow simmering. Between the two, the flesh can become elastic.