Pan-Fried Baby Squid with Spices

Name: Pan-Fried Baby Squid with Spices
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 15 ml/1 tbsp smen or olive oil; 2 garlic cloves, finely chopped; 15 g/½ oz fresh root ginger, peeled and finely chopped; 5-10 ml/1-2 tsp honey; juice of 1 lemon; 10 ml/2 tsp harissa; salt; small bunch of fresh coriander (cilantro), roughly chopped, to serve; 8 baby squid, prepared, with tentacles; 5 ml/1 tsp ground turmeric; 15 ml/1 tbsp smen or olive oil; small bunch of fresh coriander (cilantro), roughly chopped, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

You have to work quickly to prepare this dish, then serve it immediately, so that the squid is just cooked and tender. The flavours of turmeric, ginger and harissa are fabulous with the sweet honey and zesty lemon juice.

Ingredients

8 baby squid, prepared, with tentacles
5 ml/1 tsp ground turmeric

Africa
Morocco
Fish course
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Pat dry the squid bodies, inside and out, and dry the tentacles. Sprinkle the squid and tentacles with the ground turmeric.

Heat the smen or olive oil in a large heavy frying pan and stir in the garlic and ginger. Just as the ginger and garlic begin to colour, add the squid and tentacles and fry quickly on both sides over a high heat. (Don’t overcook the squid, otherwise it will become