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

Name: Neil Perry's tagine of squid, tomato and red capsicum
Cook time: 1 h 30 min
Yield: 4 as part of a shared meal
Cuisine: Moroccan
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

Neil Perry

July 27, 2020

Time:1-2 hoursServes:4 as part of a shared meal

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

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. 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.