Moroccan cuisine · Fish & Seafood

Squid Tajine

Squid rings braised soft with onion, tomato, preserved lemon and olives, finished with a scattering of cilantro.

Ingredients · for 4 servings

• 800 g squid rings
• 2 onions
• 4 tomatoes
• 1 preserved lemon
• 100 g green olives
• 4 garlic cloves
• 1 tsp ginger (ground)
• 1 pinch saffron threads
• 1 tsp sweet paprika
• 1/2 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the squid rings, drain well and pat dry; cut the onions into thin half-rings and the tomatoes into cubes.
2. Sauté the onions in olive oil over medium heat for 8 minutes until translucent, then add chopped garlic, ginger, saffron and paprika and toast for 1 minute.
3. Add the tomatoes, season with salt and pepper and simmer uncovered for 10 minutes, until a thick, deep red sauce forms.
4. Fold in the squid rings, pour in 150 ml water, cover and braise over low heat for 30 minutes until tender.
5. Cut the preserved lemon into thin strips, add along with the olives and simmer uncovered for another 8 minutes, until the sauce turns glossy and thick.
6. Season to taste with salt and pepper, sprinkle with chopped cilantro and serve hot straight from the tajine.