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Squid Chowder


  • 2 pounds whole squid
  • 1 cup chopped onion
  • ¼ cup cooking oil
  • 1 (6 ounces) can tomato paste
  • ¼ cup chopped parsley
  • 1 ½ teaspoons salt
  • 3 cups cubed potatoes
  • 1 quart water

Clean squid and cut mantle into ¼-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.

Contributed by Joyce Taylor