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MoroccanAuthentic Cuisine

Stuffed Calamari

Serves 4 Entree seafood, Fish

Stuffed Calamari

Stuffed Calamari is a beloved dish from Tetouan and the Mediterranean coast, often reserved for special occasions that call for a touch of the sea. This recipe brings together the coastal bounty with the aromatic allure of Moroccan spices. It is a dish that celebrates the art of patience, as the flavors meld beautifully with time, creating a memorable taste of the region's culinary traditions.

Tender squid tubes are filled with a savory mix of rice or vermicelli, herbs, and chopped tentacles, simmering in a rich tomato-chermoula sauce that blends sweet tomatoes with fragrant chermoula, offering a textured contrast and lingering symphony of flavors.

Ingredients

  • 8medium squid, cleaned, tentacles reserved
  • 80 g (3 oz)rice, parcooked
  • 3 tbspchermoula
  • 2tomatoes, grated
  • 1onion
  • 3 tbspolive oil
  • 1 handfulcilantro, chopped
  • 1 tspsalt

Method

  1. Begin by finely chopping the reserved squid tentacles. In a mixing bowl, combine the chopped tentacles with 80 g of parcooked rice, 1 tablespoon of chermoula, a handful of chopped cilantro, and 1 teaspoon of salt. Mix thoroughly to ensure the flavors are evenly distributed. Carefully stuff this mixture into the cleaned squid tubes, filling them loosely to allow the rice to expand during cooking. Secure the open ends of the tubes with toothpicks to prevent the filling from escaping.
  2. Peel and finely chop the onion. In a large, deep skillet or a wide saucepan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sweat it gently, stirring occasionally, until it becomes translucent and soft, releasing its sweet aroma. This should take about 5 minutes, but focus on the change in texture and aroma rather than time.
  3. Grate the tomatoes directly into the skillet with the softened onions, discarding the skins. Add the remaining 2 tablespoons of chermoula to the pan. Stir well and cook the mixture until it thickens and the oil begins to separate from the tomato sauce, indicating that the raw tomato flavor has cooked out and the sauce is ready for the squid.
  4. Gently nestle the stuffed squid tubes into the tomato-chermoula sauce, ensuring they are well-covered by the sauce. Cover the skillet with a lid to trap the steam, which will help cook the squid evenly. Lower the heat to a gentle simmer and allow the squid to cook for 20 to 25 minutes. The squid is done when it is tender to the touch and the rice inside is fully cooked, absorbing the flavors of the sauce.
  5. Once the squid is tender and the rice is fully cooked, remove the toothpicks from the squid tubes. Serve the stuffed calamari hot, spooning the rich tomato-chermoula sauce over them. Accompany the dish with fresh bread to soak up the flavorful sauce.
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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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