Squid in Tangy Tomato Broth

If you’re craving a dish that balances tender seafood with a bright, flavorful broth, Squid in Tangy Tomato Broth is the perfect choice. This comforting yet elegant dish blends the natural sweetness of squid with a vibrant tomato-based broth, enriched with aromatics, herbs, and a touch of spice. Whether served with crusty bread, ladled over rice, or enjoyed as a standalone bowl, Squid in Tangy Tomato Broth delivers warmth, depth, and pure seafood delight.

What makes Squid in Tangy Tomato Broth special is the way the squid absorbs the rich, tangy flavors of the broth. Simmered gently to keep it perfectly tender, each bite is infused with savory notes of garlic, onions, and a hint of citrus or vinegar for extra brightness. Whether you’re preparing a cozy homemade meal or an impressive seafood spread, Squid in Tangy Tomato Broth is effortlessly satisfying.

The first time I made Squid in Tangy Tomato Broth, I was amazed at how beautifully the acidity of the tomato balanced the briny squid, creating a broth that was both bold and comforting. The silky texture of the squid paired with the slightly thickened broth made Squid in Tangy Tomato Broth an irresistible dish. Since then, Squid in Tangy Tomato Broth has been my go-to when I want a seafood dish that’s light yet packed with flavor.

Now, I prepare Squid in Tangy Tomato Broth regularly for casual dinners, elegant gatherings, or whenever I need a bowl of deep, warming flavors. Whether served with fresh herbs, topped with a drizzle of olive oil, or paired with a side of garlic toast, Squid in Tangy Tomato Broth always impresses.

Why You’ll Love Squid in Tangy Tomato Broth

• Tender, Juicy Squid – Cooked to perfection for a delicate texture.
• Rich, Flavorful Broth – A vibrant tomato base infused with aromatics.
• Bright, Tangy Finish – Citrus or vinegar adds the perfect balance.
• Versatile Serving Options – Enjoy with rice, pasta, or crusty bread.
• Simple Yet Elegant – A restaurant-quality dish made at home.

Health Benefits of Squid in Tangy Tomato Broth

• High in Lean Protein – Supports muscle health and satiety.
• Rich in Omega-3s – Promotes heart and brain health.
• Packed with Antioxidants – Tomatoes provide beneficial nutrients.
• Naturally Low in Calories – Light yet deeply satisfying.
• Gluten-Free Option Available – Serve as is or pair with gluten-free sides.

When to Make Squid in Tangy Tomato Broth

• Seafood Lover’s Comfort Dish – A cozy, nourishing choice.
• Elegant Dinner Party Meal – A stunning yet simple presentation.
• Quick Yet Impressive Dinner – Comes together easily for bold flavors.
• Pairing for Rice or Bread – A hearty, satisfying bowl.
• Weekend Gourmet Cooking – When you want a delicious homemade indulgence.

Chef’s Notes: Squid in Tangy Tomato Broth

• Avoid overcooking for perfect texture – Squid turns rubbery if cooked too long, so a brief poach and quick sauté ensure tenderness.

• Pair with classic Filipino sides – Serve alongside steamed jasmine or sticky rice to soak up the flavorful tomato broth.

• Add depth with extra ingredients – Stir in sliced bell peppers or kalamata olives for a richer, more complex sauce.

• Enhance presentation with fresh garnishes – A sprinkle of cilantro or sliced green onions adds brightness and visual appeal.

• Make meal prep easier – Leftovers keep well; store in an airtight container and warm gently to preserve texture.

• Adjust acidity to taste – Swap white vinegar for lemon juice for a fruitier balance or add a splash of rice vinegar for a smoother tang.

• Experiment with spice levels – Add a split chili during poaching or a pinch of cayenne at the end for an extra kick.

• Optimize cooking techniques – Let tomatoes fully break down to create a silky sauce, and don’t rush the aromatics stage.

• Use alternative proteins – Shrimp or firm white fish make excellent substitutes if squid isn’t available.

• Serve hot for maximum enjoyment – This dish is best eaten fresh, with the savory broth complementing every bite.

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Squid in Tangy Tomato Broth

0.0 from 0 votes

Course: Main CourseCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Total time

30

minutes

Get ready to dive into a plateful of vibrant Filipino flavors with this Squid in Tangy Tomato Broth! Imagine tender squid rings bathed in a bright vinegar-poached bath, then finished in a garlicky tomato sauce that sings with every bite. In just 30 minutes, you’ll wow your family with an easy, budget-friendly seafood feast worthy of any home cook’s repertoire. Let’s get cooking!

Ingredients

• Seafood

• 2 pounds cleaned squid tubes and tentacles, patted dry

• Aromatics Herbs

• 1 medium yellow onion, thinly sliced

• 4 cloves garlic, finely minced

• 1 bay leaf

• Produce

• 2 medium Roma tomatoes, coarsely chopped

• Liquids Sauces

• ½ cup white vinegar

• 1 tablespoon fish sauce

• Seasoning Oil

• 2 tablespoons avocado oil

• ½ teaspoon crushed peppercorns

• Salt and Pepper

• Kosher salt and freshly ground black pepper, to taste

• Alternative Ingredients

• Olive oil replaces avocado oil

• Soy sauce or tamari replaces fish sauce; use tamari for gluten-free

• Lemon juice replaces vinegar for a fruitier acidity

• Dried oregano or thyme replaces bay leaf

• Ground black pepper replaces cracked peppercorns

• Shrimp or firm white fish replaces squid for seafood variation

• Shallots replaces onion for a milder flavor

• Garlic powder replaces fresh garlic in a pinch

• Canned diced tomatoes replaces fresh Roma tomatoes; drain excess liquid

• Coconut aminos replaces fish sauce for soy-free diets

Directions

• Squid Preparation – Begin by holding each squid tube firmly and gently tug out the clear cartilage (“cuttlebone”) from inside. Rinse the squid under cold water, ensuring any inner film is removed, then pat completely dry with paper towels. Drying thoroughly helps the squid sear better later. (≈5 minutes)
• Vinegar Poaching – In a dutch oven or medium pot, combine squid, half the garlic, vinegar, cracked peppercorns, and bay leaf. Bring to a gentle boil over medium heat without stirring. You’re aiming to just turn the squid opaque—this tenderizes quickly. Drain, reserving about 1 cup of liquid for later. (≈5 minutes) Optional: Add a split chili for heat.
• Sauté Aromatics – Warm 1 tablespoon oil in a nonstick pan over medium heat. Add the sliced onion and remaining garlic, stirring until they soften and their aroma blooms—this builds your flavor base. Avoid browning; you just want translucence. (≈4 minutes)
• Build Sauce – Toss in chopped tomatoes and use the back of your spoon to break them down. Let the mixture simmer until the tomatoes release their juices and meld into a loose sauce. Stir in fish sauce and cook for another minute to deepen the umami. (≈4 minutes)
• Combine Finish – Return the par-boiled squid and reserved poaching liquid to the pan. Stir gently, letting the sauce thicken and fully coat the squid. Finish by drizzling the last tablespoon of oil and seasoning with salt and pepper. Serve piping hot over rice. (≈5 minutes)

Equipment

• chef’s knife
• cutting board
• nonstick pan
• Dutch Oven
• measuring cups and spoons

Notes

• • Don’t overcook the squid or it turns rubbery—brief poaching plus a quick sauté is all you need.
  • Serve alongside steamed jasmine or sticky rice to soak up the tangy sauce.
  • For extra depth, stir in sliced bell peppers or kalamata olives in the sauce stage.
  • Garnish with fresh cilantro or green onions for color and brightness.
  • Leftovers reheat well—store in an airtight container and warm gently to avoid overcooking.

Nutrition Facts

• Calories: 300kcal
• Fat: 10g
• Saturated Fat: 1g
• Trans Fat: 0.1g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Cholesterol: 528mg
• Sodium: 457mg
• Potassium: 697mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 2g
• Protein: 36g
• Vitamin A: 333IU
• Vitamin C: 18mg
• Calcium: 87mg
• Iron: 2mg

FAQs: Squid in Tangy Tomato Broth

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