Squid Chowder

another fresh seafood idea

squidchowder-cw-march_84

As a seafood, squid has a long list of virtues. It’s nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it’s high in protein and low in fats, and it tastes good.

  • 2 lbs. whole squid
  • 1 cup chopped onion
  • 1/4 cup cooking oil
  • 1 6-oz. can tomato paste
  • 1/4 cup chopped parsley
  • 1 1/2 tsp. salt
  • 3 cups cubed potatoes
  • 1 quart water

Clean squid and cut mantle into 1/4-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes. Cover and simmer for 20 to 30 minutes or until potatoes are tender. Stir occasionally. Serve with French bread. Serves 5 to 6 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

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