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🍽️ Spicy Arabian Squid Pan

194 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 3 large garlic cloves
• salt
• 2.5 tsp ground coriander
• 1 tsp ground cinnamon
• 3 tsp ground cumin
• 150 g roasted bell peppers (from the jar)
• 3 tbsp tomato paste
• 2 tbsp red wine vinegar
• 2 tbsp paprika powder (sweet or smoked Spanish paprika powder)
• 4 tbsp olive oil
• 500 g fresh, medium-sized calamari
• 0.5 bunch coriander
• pepper

Instructions

1. 1. Rinse the chili peppers under running water and pat them dry.
2. 2. Cut the chili peppers lengthwise and remove the seeds.
3. 3. Roughly chop the deseeded chili peppers.
4. 4. Peel the garlic cloves.
5. 5. Roughly chop the garlic as well.
6. 6. Place the chopped garlic and chili peppers into a mortar.
7. 7. Add a quarter teaspoon of salt to the mortar.
8. 8. Add half of the coriander leaves to the mortar.
9. 9. Add half of the cinnamon to the mortar.
10. 10. Add half of the cumin to the mortar.
11. 11. Grind all ingredients in the mortar until very fine.
12. 12. Let the bell peppers drain.
13. 13. Pat the bell peppers dry with a kitchen towel.
14. 14. Place the remaining half of the coriander into a food processor or blender.
15. 15. Add the remaining half of the cinnamon to the food processor.
16. 16. Add the remaining half of the cumin to the food processor.
17. 17. Add the prepared spice mixture from the mortar to the food processor.
18. 18. Add the tomato paste to the food processor.
19. 19. Add the dry bell peppers to the food processor.
20. 20. Add the vinegar to the food processor.
21. 21. Blend all ingredients until you have a very smooth paste.
22. 22. Call the resulting paste Harissa.
23. 23. Stir the paprika powder into the Harissa paste.
24. 24. Take half of the olive oil.
25. 25. Stir the oil into the Harissa paste.
26. 26. Fill the Harissa paste into a small jar.
27. 27. Cover the paste with a little olive oil.
28. 28. Seal the jar airtight.
29. 29. Store the Harissa in the refrigerator.
30. 30. Ensure the paste remains covered with oil at all times.
31. 31. Pull the tentacles out of the squid bodies.
32. 32. Cut the tentacles so that they still hang on a ring.
33. 33. Push the mouthparts out of the tentacles from the bottom.
34. 34. Rinse the cleaned tentacles.
35. 35. Let the tentacles drain on kitchen paper.
36. 36. Pull the transparent quill out of the squid bodies.
37. 37. Peel the thin skin off the squid bodies.
38. 38. Peel or cut the fins off the bodies.
39. 39. Cut the squid bodies lengthwise with a sharp knife.
40. 40. Remove the innards from the bodies.
41. 41. Rinse the bodies thoroughly with cold water.
42. 42. Let the bodies drain well.
43. 43. Place the squid bodies with the outside facing down on a cutting board.
44. 44. Cut fine diamond patterns into the bodies.
45. 45. Cut the bodies into pieces about two centimeters wide.
46. 46. Halve the tentacles.
47. 47. Rinse the coriander.
48. 48. Shake the coriander dry.
49. 49. Pluck the coriander leaves.
50. 50. Roughly chop the coriander leaves.
51. 51. Heat the remaining olive oil in a large, heavy pan.
52. 52. Fry the squid pieces and tentacles over high heat.
53. 53. Turn the squid while frying.
54. 54. Fry the squid for about one minute.
55. 55. Season the squid with salt.
56. 56. Season the squid with pepper.
57. 57. Add the Harissa paste to the pan.
58. 58. Adjust the amount of Harissa to your desired spiciness.
59. 59. Toss everything in the pan.
60. 60. Arrange the squid on a plate.
61. 61. Sprinkle the chopped coriander leaves over it.
62. 62. Serve the dish.
63. 63. Serve with toasted bread, couscous, or green salad with pomegranates.

Nutrition per serving

• kcal: 194
• Protein: 24 g · Fett/Fat: 7 g · Carbs: 6 g