Spicy Calamari Chowder
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 6
If you like conch chowder, try this version using calamari. It is thick and hearty with robust seafood flavour 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. Read more This method adds the squid rings last so they remain tender with little cooking. See less
Ingredients
- 1 Scotch bonnet or habanero chile, seeded and chopped shopping list
- 3 sprigs fresh thyme shopping list
- 1 tablespoon dried oregano shopping list
- 1 large bay leaf, broken in half shopping list
- 2 pounds raw squid rings shopping list
- 2 large celery ribs, diced shopping list
- 3 carrots, peeled and diced shopping list
- 1 medium sweet onion, diced shopping list
- ¾ cup diced red bell pepper shopping list
- 5 cloves garlic, minced shopping list
- 4 cups fish stock or clam juice shopping list
- 1 ½ cups diced tomatoes, with juice shopping list
- 1 ¾ cups crushed tomatoes shopping list
- juice of 1 lime shopping list
- 1 Tablespoon worcestershire sauce shopping list
- 1 Tablespoon kosher salt shopping list
- 1 large red potato, and cut into 1-inch diced pieces shopping list
How to make it
- Place chile, thyme, oregano, and bay leaf in the center of a double piece of cheesecloth. Bring up corners and tie into bundle. Set aside.
- Add celery, carrots, onion, and bell pepper to a large Dutch oven over medium-high and cook, stirring often, until onions are limp.
- Add garlic and cook 1 additional minute.
- Add fish stock, tomatoes, lime juice, Worcestershire sauce, salt, and herb bundle to the vegetables and stir.
- Bring to a boil.
- Cook over medium high heat about 20 minutes.
- Add potato to the pot and cook until tender, then add squid rings.
- Stir into vegetables and cook an additional 2 minutes until edges begin to curl.
- Remove from heat, discard the spice bag, and serve.
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