How Long To Cook Squid In Soup Like Your Calamari Spicy? Try This Calamari Soup Recipe

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45 mins

35 mins

80 mins

to 8 servings

Nutrition Facts (per serving)
424 Calories
15g Fat
52g Carbs
22g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 424
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 159mg 53%
Sodium 1149mg 50%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 22g
Vitamin C 42mg 212%
Calcium 105mg 8%
Iron 4mg 23%
Potassium 1061mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like conch chowder, try this version using calamari. It is thick and hearty with robust 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, if desired.


  • 1 Scotch bonnet chile. or habanero, seeded and chopped

  • 3 sprigs fresh thyme, or 1 teaspoon dried

  • 3 teaspoons fresh oregano leaves, or 1 teaspoon dried

  • 1 bay leaf, broken in half

  • 1 tablespoon whole allspice berries

  • 2 pounds raw calamari, body tubes and tentacles, cleaned

  • 4 slices bacon, diced

  • 2 large stalks celery, 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 (14-ounce) can diced tomatoes, with juice

  • 1 (14-ounce) can crushed tomatoes

  • 1 lime, juiced

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon kosher salt

  • 1 large red potato, peeled and cut into 1-inch diced pieces

Steps to Make It

  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 a 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.

  5. 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.

  6. Add fish stock, tomatoes, 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.

  7. Continue cooking over medium-high heat about 20 minutes, until tentacles are tender.

  8. 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.

Video about How Long To Cook Squid In Soup

Squid soup by Chef Jia Choi l Ojingeo-guk l Delicious and easy recipe

If you are a seafood lover, this soup is a must try. Squid is popular in Korea as yummy and healthy food. It’s high in protein and low in fat. If you learn how to clean and prepare the squid then it’s incredibly easy to make. Squid makes a very delicious broth. Plus, like most soups, you don’t have to cook it for long. Typically this soup is served with steamed rice.
I am excited to introduce one of my favorite soup to you!

Squid soup / Ojingeo-guk

One (300g) whole squid
200 g white radish (daikon radish)
200 g zucchini
1/2 white onion
200 g tofu
1 green chilie (optional)
1 red chilie (optional)
2 cloves garlic
1 stalk green onion

– Stock
1 liter water
3X3 cm, 3 pieces dried kelp

– Seasoning
1 tablespoon salted shrimp (sae woo jeot in Korean) or fish sauce
1 tablespoon light soy sauce (or soup soy sauce)
1/4 teaspoon salt

1. Add dried kelp in hot water. Set it aside for 20 minutes
2. Cut zucchini, white radish, and tofu in bite size pieces. Slice onion into 1cm thick. Mince garlic and slice green onion.
3. Rinse the squid in running cold water. Place the squid on a cutting board. Cut the belly straight with scissors. Hold the squid’s legs with one had and gently pull out attached intestines and discard. Wash the squid.
4. Score the inner side of the squid. Lay the knife at an angle of 40 degrees and cut it at 0.5 centimeters intervals. Then split the squid in length and cut it into thin strips.
5. Pour the kelp stock to the pot. Discard the kelp. Add radish and zucchini to the stock and bring it to a boil for about 5 minutes. Skim off and then add onion. Garlic, chilies, and squid to the pot.
6. Season the soup with salted shrimp, light soy sauce and salt. Cook it in medium high heat. When radish and zucchini is cooked add sliced green onion and turn off the heat

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