Calamari Moroccan Tagine

I’ve always thought that the best way  to cook calamaris is to fry them; but it turns out that this homemade calamari Moroccan Tagine prooved me wrong! It was litteraly the best calamari I’ve ever eaten.

Some people hate Calamaris, maybe they’ve only tried the fried version which gives the calamaris a chewy texture… eventually difficult to eat!

For the calamari chermoula: 
  • 500g cubed or rounded calamaris
  • 1 tbs olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1/2 tsp pepper
  • 3/4 tsp safran
  • 2 garlic cloves
  • pinch of salt
Mix everything in a bowl and set it aside for a while.
For the tomato sauce: 
  • 2 fresh tomatoes
  • 2 tbs tomato sauce
  • 1 onion
  • 1 tbs olive oil
  • 1 tsp lemon juice
  • Some coriander
  • pinch of salt and pepper
In a preheated pan, add the olive oil and cook the onions on low heat for 5 to 10 min, then add the chopped tomatoes, the tomato sauce, the coriander and the calamari.Don’t forget to season it!

Let it cook on low heat for 1 hour, add the lemon juice after 45 min of cooking.
Bon appétit!


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