If you like conch chowder, try this version using calamari. It is thick and hearty with robust seafood flavor and just enough spiciness to tickle the tongue. This recipe calls for both the squid tubes and tentacles, but if you don't care for the tentacles, simply use an equal amount of the body instead. This method adds the squid rings last so they remain tender with little cooking. Serve in a bread bowl or accompanied by a crusty artisan bread.

See Also

More Squid Recipes

Soup and Stew Recipes

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Ingredients

• 1 Scotch bonnet chile (habanero), seeded and chopped
• 3 sprigs fresh thyme or 1 teaspoon dried
• 3 teaspoons fresh oregano leaves or 1 teaspoon dried
• 1 large bay leaf, broken in half
• 1 Tablespoon whole allspice berries
• 2 pounds raw cleaned calamari, body tubes and tentacles
• 4 slices bacon, diced
• 2 large celery ribs, diced
• 2 carrots, peeled and diced
• 1 medium sweet onion, diced
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 4 cups fish stock or clam juice or a mixture of both
• 1 can (14 ounces) diced tomatoes, with juice
• 1 can (14 ounces) crushed tomatoes
• Juice of 1 lime
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon kosher salt
• 1 large red potato, peeled and cut into 1-inch diced pieces

• Prep Time: 45 minutes
• Cook Time: 35 minutes

• Total Time: 80 minutes
• Yield: 6-8 servings

Preparation

1. Place chile, thyme, oregano, bay leaf, and allspice berries in the center of a double piece of cheesecloth. Bring up corners and tie into bundle. Set aside.
2. Separate the tentacles from the squid body tubes and set aside.
3. Slice the body tubes crosswise into rings down to the tail-fin and place in a separate bowl.
4. Place the tailfin pieces in a food processor and pulse until coarsely chopped or hand-chop with a sharp knife. Add the chopped squid to the tentacle pieces and set aside.

1. Place diced bacon in a heavy Dutch oven over medium high heat. Cook 2 to 3 minutes, stirring often, until the fat is mostly rendered but bacon is still limp (not crispy). Add celery, carrots, sweet onion, and bell pepper and stir to combine. Continue to cook, stirring often, until onions are limp. Add garlic and cook 1 additional minute.
2. Add fish stock, tomatoes, lime juice, Worcestershire sauce, salt, and herb bundle to the vegetables and stir. Bring to a boil and add the tentacles and chopped squid, reserving only the squid rings for later.
3. Continue cooking over medium high heat about 20 minutes, until tentacles are tender.
4. Add the diced potatoes to the pot and cook until tender, then add the reserved squid rings. Stir into vegetables and cook an additional 2 minutes until edges begin to curl. Do not overcook. Test for salt and add if necessary. Remove from heat, discard the spice bag, and serve.

Yield: 6 to 8 servings