Squid Stew Recipe with Tomato, Potatoes, and Herbs

Squid stew is a savory seafood dish simmered with tomatoes, potatoes, olives, and herbs until the squid is tender and the broth is rich. This Mediterranean-style stovetop version is hearty enough to serve as a main course, and its gentle, covered simmer gives the squid time to soften without complicated techniques. Coastal and family versions vary, so the olives and potatoes here are one satisfying approach rather than a single definitive style.

Ingredients

2 lb (900 g) cleaned squid, tubes and tentacles, thawed if frozen
2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, about 1 cup (150 g) finely diced
1 medium celery stalk, about ½ cup (60 g) finely diced
3 garlic cloves, about 1 tbsp (9 g) finely chopped
1 tsp (2 g) sweet paprika
½ tsp (1 g) dried oregano
½ cup (120 ml) dry white wine
1 can crushed tomatoes, 14.5 oz (411 g)
1 cup (240 ml) low-sodium fish stock or seafood stock
1 bay leaf, about 0.2 g
12 oz (340 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) pieces
½ cup (75 g) pitted green or Kalamata olives, halved
¾ tsp (4 g) fine salt, plus more to taste
¼ tsp (0.5 g) black pepper, plus more to taste
2 tbsp (8 g) chopped fresh parsley
1 tbsp (15 ml) lemon juice, plus lemon wedges for serving
⅛ tsp (0.3 g) red pepper flakes, optional

Instructions

Prepare the squid and vegetables. If the squid is not already cleaned, ask the fishmonger to clean it or remove the head, innards, clear quill, and beak before cooking. Rinse the cleaned squid briefly under cold running water and pat it dry. Cut the tubes into roughly 1-inch (2.5 cm) rings or pieces and leave small tentacles whole; cut very large tentacles into manageable lengths. Dice the onion and celery, chop the garlic, and cut the potatoes. This preparation takes about 25 minutes when starting with cleaned squid.
Soften the onion and celery. Heat the olive oil in a heavy Dutch oven or large lidded pot over medium heat. Add the onion and celery with a small pinch of the measured salt. Cook for about 10 minutes, stirring now and then, until the vegetables are soft and translucent but not deeply browned. If they begin to stick, lower the heat and add a tablespoon of water rather than letting the onion scorch.
Add the garlic and spices. Stir in the garlic, paprika, oregano, black pepper, and red pepper flakes if using. Cook for about 2 minutes, stirring constantly, until fragrant. Keep the heat moderate: garlic can turn bitter if it browns, and paprika tastes harsh if it burns.
Deglaze with wine. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. Let it bubble for about 3 minutes, until the sharp smell of alcohol has eased and the liquid has reduced slightly. If you prefer not to cook with wine, use the same amount of stock and add the lemon juice at the end as directed.
Build the tomato broth. Add the crushed tomatoes, stock, bay leaf, and remaining measured salt. Stir, bring the liquid just to a gentle simmer, and cook uncovered for 5 minutes. The sauce should bubble softly rather than boil hard. A vigorous boil can make the squid contract quickly and can cause the tomato sauce to splatter.
Simmer the squid. Stir in the squid, cover the pot, and lower the heat so the stew maintains a steady, gentle simmer. Cook for 15 minutes. The squid should be submerged in the sauce; if the pot is very wide and liquid barely covers it, add up to ¼ cup (60 ml) extra stock or water.
Add potatoes and olives. Stir in the potatoes and olives, cover again, and simmer for another 20 minutes, stirring carefully once or twice. The squid will have simmered for 35 minutes in total. Check that the potatoes are easily pierced with a knife and the larger squid pieces are tender. In the thickest squid piece, check the center with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum temperature for seafood, so continue cooking if it has not reached that temperature. If the squid is safe but still chewy, keep simmering gently in 5-minute increments until tender, checking the potatoes so they do not fall apart.
Finish and taste. Remove the bay leaf. Stir in the parsley and lemon juice, then taste the broth and adjust salt, pepper, or lemon. Rest the stew off the heat for 5 minutes so the flavors settle. Serve hot, with lemon wedges at the table.

Tips

Start with cleaned squid. Cleaning squid is manageable, but it adds time and can be messy. Ask a fishmonger for cleaned tubes and tentacles, or buy frozen cleaned squid and thaw it overnight in the refrigerator. Patting the squid dry helps keep excess water from thinning the stew.
Keep the simmer gentle. A hard boil can make seafood firm and can break the potatoes into the sauce. The surface should show occasional small bubbles. If the squid is not tender after the stated simmer, extend the cooking in short increments rather than turning up the heat.
Choose a suitable potato. Yukon Gold or another waxy potato holds its shape in the broth. Russets can be used if that is what you have, but they soften more readily and may thicken the stew; cut them slightly larger and check them early.
Season in stages. Stock and olives can both be salty, so taste before adding extra salt at the end. Lemon juice brightens the tomato broth; add it gradually so it does not overwhelm the seafood.

Serving Suggestions

Serve the stew in warm, shallow bowls so each portion gets plenty of tomato broth, squid, potatoes, and olives. A crusty loaf of bread is useful for soaking up the sauce; toasted sourdough or a simple country-style bread works well. If you want a more substantial meal, offer a small bowl of rice or soft polenta alongside it. A crisp green salad dressed with olive oil and vinegar gives the table a fresh contrast without competing with the stew.

Put lemon wedges and extra chopped parsley on the table so everyone can adjust their bowl. If the stew is part of a larger seafood meal, keep the accompanying dishes simple: roasted greens, sautéed spinach, or steamed green beans are all easy options. The broth is flavorful enough that additional sauces are unnecessary.

Variations

For a more pronounced briny flavor, replace half of the olives with ½ cup (75 g) drained capers or add a few chopped anchovy fillets to the onion while it softens. Anchovies dissolve into the base and add savory depth rather than making the finished stew taste distinctly fishy. If you use salty capers, rinse them and reduce the added salt until after tasting.

To make the stew without alcohol, replace the white wine with ½ cup (120 ml) additional fish stock or water. The finished broth will have less wine-like acidity, so the lemon juice at the end becomes especially useful. For a slightly smoky version, use smoked paprika instead of sweet paprika; it changes the aroma substantially, so start with ½ teaspoon (1 g) and add more only if you want a stronger smoke note.

You can also add ½ cup (75 g) diced red bell pepper with the onion and celery for sweetness, or stir in 1 cup (150 g) cooked white beans during the final 5 minutes to make the bowl more filling. For a lighter, potato-free stew, leave out the potatoes and serve it with bread or rice. Avoid adding delicate fresh herbs at the beginning; parsley or chopped basil is best stirred in near the end so its flavor stays fresh.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, airtight containers. Keep the stew refrigerated for 3 to 4 days. The potatoes may absorb some broth as they sit, and the squid can firm up slightly, but a little stock or water will loosen the sauce when reheating. For best texture, avoid repeatedly warming and cooling the same pot; portion out only what you plan to eat.

Reheat on the stovetop over low to medium-low heat, stirring gently and adding a splash of water or stock if needed. Heat leftovers until they reach 165°F (74°C), checking with a food thermometer. You can also reheat a single portion in the microwave in a covered, microwave-safe bowl, pausing to stir so the center heats evenly; check that it reaches 165°F (74°C). Freezing is possible for up to 2 months for best quality, though potatoes may become grainy and squid may turn firmer after thawing. Thaw overnight in the refrigerator and reheat gently; do not leave the stew at room temperature to thaw.

Frequently Asked Questions

How do I keep squid from becoming rubbery?

Use a gentle simmer and give the squid enough time to become tender. Squid often turns firm during the early part of cooking, then softens with a longer braise; a quick, high-heat cook is a different method and is not what this stew uses. Check tenderness in a larger piece and continue in short increments if needed, while making sure the seafood reaches the safe minimum temperature.

Can I use frozen squid?

Yes. Frozen cleaned squid works well, and it is often convenient because the tubes and tentacles are already separated. Thaw it in the refrigerator, drain away any liquid, and pat it dry before cutting. Do not thaw seafood on the counter; if you need to speed things up, keep it in a sealed bag and thaw it in cold water, then cook it promptly.

Can I make this stew ahead?

You can prepare the onion, celery, garlic, and potatoes earlier in the day, keeping the cut potatoes covered in cold water in the refrigerator and draining them before use. The finished stew can also be made a day ahead and refrigerated within 2 hours. Reheat it gently to 165°F (74°C); if the squid seems firm, avoid a prolonged hard boil, which can make the texture worse.

What can I use instead of fish stock?

Use low-sodium vegetable stock or water if fish stock is unavailable. Vegetable stock makes a milder, less seafood-forward broth, while water lets the tomato, olives, and squid flavors stand out more plainly. Avoid strongly flavored stocks that may mask the delicate seafood, and taste the finished broth before adding more salt.

Can I leave out the olives or potatoes?

Yes. The olives add salty, briny notes, but they are not essential; omit them or replace them with chopped roasted red pepper for a sweeter result. The potatoes make the stew a more complete one-pot meal, but you can leave them out and serve the broth with bread, rice, or polenta. If removing either ingredient, keep the simmering method the same and check the squid for tenderness and safe temperature before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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