Mediterranean Squid Tagine

11:45 am on 19 January 2019

This is an Alexandrian favorite, made of calamari, or squid, and vegetables in a tomato-based sauce.

Photo: supplied

4 tablespoons vegetable oil
1 large onion, diced
3 cloves of garlic, minced
2 stalks celery, sliced.
2 medium carrots, sliced
2 medium potatoes, diced
3 tablespoons tomato paste
1 cup diced tomatoes in sauce
500g squid, sliced or cut in squares. In this recipe, you can use the tubes as well as the legs.
salt, pepper, cayenne pepper, dried coriander powder, cumin powder
Parsley or celery leaves for garnishing

1. In a large saucepan, add 4 tablespoons of oil and sauté the onions and celery until yellow.

2. Add minced garlic and stir for a minute.

3. Add tomato paste, carrots and potatoes and stir for a few minutes.

4. Add diced tomatoes and water to cover. Bring to a boil.

5. Cover and let the mixture simmer for 15 min or until vegetables are slightly tender.

6. Add washed squid and all seasoning to taste.

7. Heat oven to 200 degrees.

8. Let simmer for 10 minutes until squid is done and sauce is thick, then transfer to oven dish.

9. Bake in hot oven in top rack, uncovered, for 15 minutes, or under the grill for 7 minutes.

10. Remove from oven and garnish with chopped parsley or celery leaves.

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