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Neil Perry's tagine of squid, tomato and red capsicum

Neil Perry
Neil Perry

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Neil Perry's tagine of squid, tomato and red capsicum
Neil Perry's tagine of squid, tomato and red capsicum William Meppem

The meatiness of squid, and the long simmering of this dish intensifies its flavour, giving it a wonderful depth.

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Ingredients

  • 2 tbsp extra virgin olive oil

  • ½ red onion, cut into 1cm dice

  • ½ red capsicum, peeled, cored and diced

  • 400g cleaned squid tube, cut into 1cm strips

  • 400g can tomatoes, peeled, diced and drained

  • 2 tsp sugar

  • sea salt

  • 2 tbsp fresh lemon juice

  • 2 tbsp chopped coriander leaves

For the Chermoula

  • 1 large white onion, finely chopped

  • 3 garlic cloves, peeled

  • sea salt

  • 1 tsp ground ginger

  • ½ tsp paprika

  • 1 tsp cumin seeds, toasted and ground

  • ½ bunch coriander, chopped

  • 1 tbsp saffron water

  • 1 tsp mild chilli flakes

  • 3 tbsp extra virgin olive oil

Method

  1. 1. To make the chermoula, place all the ingredients in a blender and blitz to a paste. Mix with the squid in a bowl, cover and marinate for an hour in the fridge.

    2. Place a heavy-bottomed pan on medium-low heat. Add the olive oil and warm it, then add the onion and cook for 5 minutes. Add the capsicum and cook for a further 5 minutes. Add the marinated squid, cook for about 3 minutes, then follow with the tomato, sugar, salt and lemon juice. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 1 hour, until the squid is tender.

    3. Spoon into a large serving bowl, scatter with the chopped coriander leaves, and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-tagine-of-squid-tomato-and-red-capsicum-20200727-h1pmf4.html