When was the last time you saw a squid stew on a menu? Probably never, right? But if you did, would you order it? Probably not, right? Why risk spending a bunch of your hard-earned money on something you’ve never had before? It would take a little leap of faith to order a squid stew. Well, I hope to change your mind because this Portuguese squid stew is one of my absolute favorite seafood soup recipes!
As strange as a squid stew might seem, consider this quote by chef Howard Mitcham from his Provincetown Seafood Cookbook:
“In the hands of a skillful cook this octopusfaced monstrosity is one of the world’s greatest seafood delicacies. But poor thing, nobody knows how to cook him, except a few million Chinese, Japanese, Siamese, Vietnamese, Indonese, Micronese, Melanese, Javanese, Balinese, Nepalese, Polynese, Portuguese, Italians and Spaniards.”
Beyond Calamari
Mitcham goes on to criticize Americans for not embracing this plentiful seafood delicacy that is more often used as food for fish (in the form of bait) than food for us. That said,we have been eating an increasing amount of squid since Mitcham published his classic cookbook in 1975. However, the overwhelming majority of it is in the form of calamari (which is Italian for “squid”) appetizers in restaurants. Very few would dare purchase fresh squid or have a clue what to do with it at home.
Let’s start to change that today. It’s important! We need to embrace more of our local seafood from our own waters. We need to re-learn old-school, traditional cooking methods and simple ways to use seafood. A squid stew is a great place to start, in particular, a Portuguese squid stew.
5 Reasons WHY You Should Make a Portuguese Squid Stew
1. Squid helps support local fishermen
Did you know that over 90% of the seafood consumed by Americans is imported? Considering we have thousands of miles of coastline teeming with native species of fish and shellfish, that is absolutely ABSURD. Squid is abundant almost everywhere in our oceans but especially from Maine to North Carolina.
Furthermore, unlike many species we import, domestic squid is not overfished and it is sustainably managed.By expanding our curiosity, by embracing more diversity from our local waters, such as squid, we help to support more local fishermen, many of whom struggle to compete with large-scale (and often destructive) international seafood companies.
2. Squid is easy to prepare
When you buy squid from a local fishmonger, it will more than likely come already cleaned, meaning its eyes, beak, viscera, and quill will be removed. At that point, all you have to do is slice the long hollow body into rings and slice off the tentacles. At this point, it will resemble calamari!
3. Squid is affordable.
It’s one of the cheapest foods from the sea on a per-pound basis.
4. Portuguese cuisine is delicious and making new things is fun
I’m guessing Portuguese cuisine is not something you’re totally familiar with.Here in Massachusetts where I live, there’s a strong Portuguese influence, especially on the south coast in the Fall River and New Bedford areas.
The cuisine is rich in seafood and has a plethora of traditional soups and stews that utilize all types of fish and shellfish. I’ve been having a lot of fun experimenting with many of these lately and I can’t tell you how unbelievably delicious they are! Well I can, but you have to make one yourself to truly believe it.
5. Because a Portuguese squid stew is freakin’ AWESOME.
That’s not only my opinion! I included this recipe in my new cookbook, New England Soups from the Sea, because it was a huge hit during the recipe testing phase.
Available Now!
From Rhode Island to Maine—Get 80 locally inspired recipes that honor the traditions of America’s northeast.
TAKE A LOOK INSIDE!
Everybody loved it.
I also included it in my cookbook because of reason number 4 above.
Approximately twenty percent of the recipes are Portuguese recipes. A few examples include a Portuguese clam stew, Portuguese clam chowder, and Shrimp Mozambique.
Other Portuguese recipes include seafood versions of both Portuguese Kale Soup and Caldo Verde, as well as a Portuguese Fish Chowder and a Portuguese Clam Boil.
OK, now let’s learn how to make squid stew.
How to Make a Portuguese Squid Stew
Everything you need to make a Portuguese squid stew can be found in any supermarket. The one exception would of course be fresh squid. Try to avoid buying pre-packaged frozen squid which is more likely to come from large-scale commercial operations that use demersal otter trawls, alarge net that is dragged across the ocean floor that can easily damage sensitive seabed ecosystems.
The best source for fresh squid would be your local fishmonger. They often source better quality seafood from more sustainable sources than supermarkets. Ask your local fishmonger where the squid comes from and try to purchase it from small-scale fisheries.
Once you have all the ingredients it’s quite easy to make. The full recipe is below (which you can print out) but let me simplify it for you by boiling it down (pun intended) to 3 simple steps with some visuals.
Step 1: Saute the veggies, squid and spices
Saute onion, peppers, and garlic for about 5 minutes after which you’ll add the squid and some spices. At this point, it will look quite delicious…
Step 2: Add everything else
This includes canned tomatoes, tomato paste, fish stock or clam broth, red wine, and a few other seasonings and spices.
This will now make it look like a big ugly mess…
Don’t worry. Itwill slowly transform into a beautiful squid stew through the last step.
Step 3: A long, slow simmer
Simmer the stew very gently for at least two hours but as long as four hours. All those flavors will condense and intensify. I took an off-the-cuff video for my Instagrampage which should give you a good idea of what it will look like after several hours of simmering…
Once it’s nice and thickened, you’ll serve it over steamed rice in individual bowls and let each person season it to their preferred taste.
Common seasonings are salt, pepper, parsley, cilantro, hot sauce, and red pepper flakes. Add as much as you desire of any of those.
However, I’d HIGHLY recommend adding some lime juice from fresh lime wedges. The sweet and sharp acidic flavor of lime really complements the tomatoes, red wine, and spices. Everyone at my tasting party agreed!
One last tip. For the liquid base, you can use fish stock, chicken stock, or clam broth (also called “clam juice”). I’d highly recommend clam broth, in particular, Bar Harbor clam broth. Clam broth gives the stew a fantastic background briny flavor of the sea, which you know, you kinda want for a seafood stew. But other types of bone broths/stocks are suitable to use as well.
More Seafood Stew Recipes to Try
- 100 Seafood Soup Recipes from Around the World (includes many seafood stews)
- Caldeirada de Peixe (Portuguese Fish Stew)
- Portuguese Clam Stew
- Shrimp Mozambique (Portuguese Shrimp Stew)
- Zarzuela de Mariscos (Spanish Seafood Stew)
- Cioppino (Italian Seafood Stew)
- Bouillabaisse (French Seafood Stew)
- Zuppa di Pesce (Italian Fish Stew)
- Bourride (French Monkfish Stew)
- Traditional Oyster Stew
- Maine Lobster Stew
- New England Crab Stew
Portuguese Squid Stew Full Recipe
Portuguese Squid Stew
A Portuguese squid stew combines the best aspects of Portuguese cooking through a long, slow simmer that intensifies all the rich, wonderful flavors.
Print Recipe Pin Recipe
CourseMain Course
CuisinePortuguese
Prep Time20 minutes minutes
Cook Time2 hours hours
Total Time2 hours hours 20 minutes minutes
Servings8 people
Calories567kcal
AuthorCraig Fear
Cost$30
Ingredients
- 3 TBSPs olive oil
- 1 large onion diced
- 1 large green pepper diced
- 6-7 cloves garlic diced
- 2 – 2 ½ pounds squid chopped
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp red pepper flakes
- ¼ tsp fennel seeds
- ½ tsp allspice ground
- 1 4 ounce can tomato paste
- 2 14 ounce cans diced tomatoes or crushed tomatoes
- 2 bay leaves
- 1 quart clam juice fish stock or chicken stock
- 2 cups red wine
- ¼ cup madeira wine or sherry, optional
- 2 TBSPs Worcestershire sauce
- 2 TBSPs apple cider vinegar
- 3 cups white rice steamed
Optional seasonings, to taste
- Squeeze lime wedge or two HIGHLY recommended!
- Chopped parsley
- Chopped cilantro
- Red pepper flakes
- Tabasco or other hot sauce
Instructions
Warm olive oil over medium heat in a large, heavy bottomed stock pot. Add onion and pepper and saute for about five minutes or until softened and fragrant. Add garlic in the last minute, stirring often to prevent burning.
Add squid and saute a few more minutes until lightly browned.
Add spices and saute until fragrant, stirring often, about 1-2 minutes.
Add tomato paste, tomatoes, wine, stock, bay leaves, worcestershire sauce and apple cider vinegar. Bring to a boil, reduce heat and simmer with the cover off for a minimum of two hours. Four hours may be necessary. Continue simmering until the desired consistency and taste is achieved. The flavors will condense as the liquid condenses. Taste as you go and adjust the flavors, adding more of anything you want. Add more clam broth or stock, if necessary.
Prepare rice about a half hour before you’re ready to serve the stew.
Add a scoop of steamed rice to individual widemouth bowls and ladle the stew over the rice. Add optional seasonings, to taste.
Serve with bread of your choice, optional.
Nutrition
Calories: 567kcal | Carbohydrates: 80g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 330mg | Sodium: 560mg | Potassium: 748mg | Fiber: 2g | Sugar: 6g | Vitamin A: 512IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 3mg
Fearless Eating may receive commissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases. More info here.
