Mediterranean Squid Ink and Tomato Chowder with Garlic

Name: Mediterranean Squid Ink and Tomato Chowder with Garlic
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (570 g) fresh squid, cleaned, body cut into ½-inch (1.3 cm) rings, tentacles halved or left whole if small; 1½ teaspoon (7½ ml) squid ink, reserved from cleaned squid, or purchased separately; 3 tablespoon (45 ml) extra-virgin olive oil; 1 whole (200 g) yellow onion, large, finely diced (about ¾ inch / 2 cm pieces); 6 clove (30 g) garlic, fresh, minced, divided: 4 cloves minced, 2 cloves thinly sliced; 14½ oz (411 g) canned whole tomatoes (preferably San Marzano), with their juice, hand-crushed; 3 cup (720 ml) fish or seafood broth, unsalted; ½ cup (120 ml) dry white wine; ¼ teaspoon (½ g) red pepper flakes; to taste kosher salt; to taste black pepper, freshly ground; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, plus extra for garnish; ½ whole (60 g) lemon, fresh, zest and juice (optional)

From the MyKitchenBank Kitchen

A striking, briny chowder built on squid ink for deep umami and visual drama. Fresh squid is gently simmered with tomatoes, garlic, and fish broth to create a silky, complex base. Tender squid pieces add subtle sweetness and texture, while crispy garlic chips and fresh parsley finish the bowl with brightness and crunch. Serve with crusty bread to soak up every dark, savory spoonful.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 1½ cups per bowl)

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Ingredients

4 servings

1¼ lb (570 g) fresh squid, cleaned, body cut into ½-inch (1.3 cm) rings, tentacles halved or left whole if small
1½ teaspoon (7.5 ml) squid ink, reserved from cleaned squid, or purchased separately
3 tablespoon (45 ml) extra-virgin olive oil
1 whole (200 g) yellow onion, large, finely diced (about ¾ inch / 2 cm pieces)
6 clove (30 g) garlic, fresh, minced, divided: 4 cloves minced, 2 cloves thinly sliced
14½ oz (411 g) canned whole tomatoes (preferably San Marzano), with their juice, hand-crushed
3 cup (720 ml) fish or seafood broth, unsalted
½ cup (120 ml) dry white wine
¼ teaspoon (0.5 g) red pepper flakes
to taste kosher salt
to taste black pepper, freshly ground
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, plus extra for garnish
½ whole (60 g) lemon, fresh, zest and juice (optional)

Equipment (5)

4-quart (3.8 L) heavy-bottomed pot or Dutch oven
Sharp knife and cutting board
Small bowl for squid ink
Wooden spoon or silicone spatula
Fine-mesh strainer (optional, for smoother broth)

Steps

Before you start

Ask your fishmonger to clean the squid and reserve the ink sacs, or buy cleaned squid with ink already separated
Have all ingredients prepped and measured before you begin cooking
Use a heavy-bottomed pot or Dutch oven at least 4 quarts to accommodate gentle simmering

1
Sear squid briefly
- Heat 1 tablespoon (15 ml) of olive oil in the 4-quart pot over medium-high heat until shimmering, about 2 minutes.
- Working in two batches to avoid crowding, add the squid rings and tentacles and sear for 1–2 minutes per batch, stirring occasionally, just until they turn opaque white and release their juices.
- Transfer to a plate; set aside.
- This step seals the squid and keeps it tender during the braise.
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Ready when: Squid rings are opaque and pale, not rubbery
Tip: Don't overcook squid now; it will finish cooking in the broth. High heat and short searing time keep it tender.
2
Build the aromatics base
- Add the remaining 2 tablespoons (30 ml) of olive oil to the pot and reduce heat to medium.
- Add the diced onion and cook, stirring often, for 4–5 minutes until softened and just beginning to turn golden.
- Add the 4 minced garlic cloves and the red pepper flakes.
- Stir constantly for 1 minute until fragrant.
- Be careful not to let the garlic brown.
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Ready when: Onion is soft, garlic is fragrant but not colored
Tip: Watch the garlic carefully; burned garlic tastes bitter and will ruin the chowder.
3
Deglaze with wine
- Pour the dry white wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Let the wine simmer for 2–3 minutes, stirring occasionally, until it reduces by about half and the raw alcohol smell fades.
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Ready when: Wine is reduced by half and smells winey, not sharp
Tip: Reducing the wine removes the harsh alcohol bite and concentrates its subtle fruit sweetness.
4
Add tomatoes and broth
- Add the hand-crushed canned tomatoes with their juice and the fish broth to the pot.
- Stir well to combine.
- Return the seared squid to the pot, along with any juices that have pooled on the plate.
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Ready when: Squid is submerged; broth is combined and uniform
5
Whisk in squid ink
- In a small bowl, dissolve the squid ink in 2 tablespoons (30 ml) of the warm broth, stirring until smooth.
- Pour the mixture back into the pot, stirring constantly for about 1 minute to distribute the ink evenly and prevent any dark streaks from settling.
- The broth will darken to a deep charcoal color.
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Ready when: Broth is uniformly dark charcoal-gray, no streaks or clumps
Tip: Dissolving the ink first prevents lumps and ensures even color. Don't rush this step.
6
Simmer the chowder
- Bring the pot to a gentle simmer over medium heat.
- Add the chopped parsley and season with salt and black pepper to taste.
- Let the chowder simmer gently, uncovered, for 12–15 minutes, stirring occasionally.
- The squid will become completely tender, and the flavors will meld.
- Taste and adjust seasoning.
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Ready when: Squid is tender when pierced with a fork, broth tastes balanced and savory
Tip: Keep the simmer gentle; aggressive boiling will toughen the squid and make it rubbery again.
7
Crisp the garlic chips
- While the chowder simmers, heat 1 tablespoon (15 ml) of olive oil in a small skillet over medium heat.
- Add the 2 thinly sliced garlic cloves and cook, stirring frequently, for 2–3 minutes until light golden and crispy.
- Pour the garlic chips and oil into a small bowl; set aside.
- Watch carefully so the garlic doesn't burn.
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Ready when: Garlic slices are golden brown and crispy, fragrant
Tip: Don't skip this step; the crispy garlic adds textural contrast and bright flavor to the dark broth.
8
Finish and serve
- Ladle the chowder into bowls.
- Top each serving with a generous spoonful of the crispy garlic chips and their oil, a pinch of fresh parsley, and a squeeze of lemon juice if using.
- Serve immediately with crusty bread on the side.
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Tip: Lemon brightens the heavy squid ink and adds acidity; don't skip it if you have it.

Good to know

Tips

Squid ink can stain, so wear an apron and be careful when handling it. If you get ink on your hands, wash immediately with soap and water.
Quality matters: ask your fishmonger for fresh, never-frozen squid if possible. Frozen squid tends to become mushier when reheated.
For a creamier chowder, stir in 2–3 tablespoons (30–45 ml) of heavy cream or crème fraîche just before serving, but taste first—the broth is already rich.
Pair this chowder with a crisp white wine such as Vermentino, Albariño, or Pinot Grigio, or with a light red like Bardolino to echo the Mediterranean setting.

Make ahead

You can prepare the chowder up to the point where you whisk in the squid ink. Cool completely, cover, and refrigerate for up to 2 days. Reheat gently over medium-low heat, stirring occasionally, until steaming. Prepare the crispy garlic chips fresh just before serving.

Storage & reheating

Room temperature: not recommended (seafood). Refrigerator: store in an airtight container for up to 3 days; reheat gently over medium-low heat with a splash of water or broth to restore consistency. Freezer: the squid may become slightly tough, but the chowder freezes for up to 1 month in an airtight container; thaw in the refrigerator and reheat gently over medium heat.

Substitutions

fish or seafood broth, unsalted → vegetable broth (for a lighter, less briny version) or chicken broth (milder flavor). Fish broth is essential for authentic seafood depth; other broths will mute the squid's natural brininess.
canned whole tomatoes (preferably San Marzano) → fresh tomatoes, peeled, seeded, and crushed (about 1 lb / 450 g), or 1 cup (240 ml) tomato passata. Canned tomatoes are more consistent year-round; fresh tomatoes give brighter acidity if in season.
dry white wine → dry vermouth or additional fish broth with 1 tablespoon (15 ml) fresh lemon juice. Wine adds subtle depth; vermouth offers a similar herbal note, while broth and lemon works but is less complex.
fresh squid, cleaned → cuttlefish (similar texture, slightly sweeter) or octopus (chewier, more robust flavor). Both are traditional Mediterranean choices. Cooking time may increase by 3–5 minutes for tougher specimens.