Moroccan cuisine · Fish & Seafood

Calamar Mahchi bel Rouz

Squid tubes stuffed with rice, onions and herbs and braised tender in a spiced tomato sauce.

Ingredients · for 4 servings

• 8 squid tubes (approx. 800 g)
• 150 g long-grain rice
• 2 onions
• 4 cloves garlic
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 4 tomatoes
• 1 tbsp tomato paste
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the squid tubes thoroughly inside and out, pat dry, finely chop the fins and tentacles, and soak the rice in cold water for 10 min., then drain.
2. Finely dice one onion and half the garlic and sauté in 2 tbsp olive oil for 5 min., add the chopped squid trimmings, 1 tsp cumin, half the chopped herbs, salt and pepper, and mix with the raw rice.
3. Fill the tubes only two-thirds full with the rice mixture — the rice swells while braising — and seal the openings with a toothpick.
4. For the sauce, sauté the second onion and remaining garlic in the rest of the olive oil for 6 min., toast the tomato paste, remaining cumin and paprika for 1 min., and add the peeled, diced tomatoes.
5. Pour in 300 ml water, place the stuffed tubes in the sauce and braise covered over low heat for 45–50 min. until the squid is tender and the rice is cooked, turning twice.
6. Remove the toothpicks, cut the tubes into diagonal slices, spoon the sauce over and serve sprinkled with the remaining herbs.