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Calamari Chermoula

Serves 4 Entree seafood, Fish

Calamari Chermoula

Calamari Chermoula is a delightful dish that hails from the coastal regions of Morocco, where the bounty of the sea meets the vibrant flavors of the land. Often enjoyed during leisurely weekend lunches, it showcases the rich culinary tradition of pairing fresh seafood with robust, aromatic spices. The dish captures the essence of Moroccan coastal cooking, where the freshness of ingredients is paramount.

Calamari Chermoula features tender squid with a fragrant chermoula blend, complemented by tomatoes' subtle sweetness and acidity. A final lemon squeeze enhances the refreshing flavors, ensuring a balanced and delightful taste experience.

Ingredients

  • 700 g (1.5 lb)squid, rings and tentacles
  • 3 tbspchermoula
  • 2tomatoes
  • 2 tbspolive oil
  • to finishlemon
  • 1 tspsalt

Method

  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the 700 g (1.5 lb) of squid rings and tentacles. Sauté them for about 1 minute, stirring constantly to ensure even cooking. The squid should start to turn opaque and slightly curl at the edges, indicating it's ready for the next step.
  2. Reduce the heat to medium and add 3 tablespoons of chermoula to the skillet. Stir the squid to coat it evenly with the chermoula, allowing the spices to infuse into the seafood. Dice the 2 tomatoes and add them to the skillet, stirring to combine. The tomatoes will release their juices, creating a flavorful base for the squid.
  3. Continue to simmer the mixture for 8 to 12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The squid should become tender but not rubbery, and the sauce will thicken slightly as the tomatoes break down. Look for a vibrant color and a fragrant aroma as the chermoula melds with the tomatoes.
  4. Once the squid is tender and the sauce has thickened, remove the skillet from the heat. Squeeze the juice of half a lemon over the dish to add a bright, fresh note. Taste and adjust with 1 teaspoon of salt if needed, stirring to incorporate. Serve immediately, allowing the flavors to shine through in each bite.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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