Moroccan Chermoula Calamari

Moroccan Chermoula Calamari


300g falklands calamari, cleaned and sliced

15ml Spar sunflower oil

1 red onion, finely sliced

Handful of cherry tomatoes

Fresh coriander to garnish

Chermoula paste:

1 cup fresh coriander, stalks and leaves

1 clove garlic

15ml white vinegar

30ml Spar light olive oil

Juice of half a lemon

1 – 2 green chillies, to taste

15ml smoked paprika

5ml cumin seeds

5ml Curry Me Home red chilli powder

Pinch of sugar

Salt to taste

Black pepper to season

Here’s how:

Roughly chop coriander leaves and stalks.  Place all ingredients into a blender and process until a smooth paste is formed.  Use a rubber spatula to clean the sides of the blender and push the paste down. Remove the paste from the blender and keep aside.

Place calamari rings in a colander and leave to drain thoroughly.

Heat an AMC electric pan on high and pour in the sunflower oil.

Add calamari rings and cook on a high heat until the calamari changes colour.  Some rings may turn a light golden brown.  Season with salt.

Continue stirring until the moisture evaporates taking care not to over cook the calamari. Turn off the heat and stir the chermoula paste into the calamari rings.  The rings should be evenly coated in the paste.

Lastly add sliced red onion, tomatoes, fresh coriander and a good sprinkling of black pepper. Toss lightly and serve.

One comment

  1. Hi Chef.. Please could you load a picture for this recipe.. Would love to see what it looks like finished.. Then I can also share this with a picture on social media platforms.. Regards, Timmy

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