Spicy squid with harissa yoghurt dip

Spicy squid with harissa yoghurt dip

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
400g squid, cleaned and chopped
garlic, thinly sliced
4 tablespoons extra-virgin olive oil
1 tablespoon fresh coriander, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1/2 tablespoon Harissa
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 tablespoon Harissa
6 tablespoons thick greek-style yoghurt
olive oil

Method

  1. Combine 400g squid, cleaned and chopped, 2 garlic cloves, thinly sliced, 4 tablespoons extra-virgin olive oil, 1 tablespoon fresh coriander, finely chopped, 1 tablespoon flat-leaf parsley, finely chopped, 1/2 tablespoon harissa, 1/2 teaspoon ground ginger and 1/2 teaspoon ground cumin in a large bowl. Cover with cling film and marinate in the refrigerator for 30 minutes.
  2. Meanwhile, mix 1 tablespoon harissa and 6 tablespoons thick Greek-style yoghurt together in a small bowl.
  3. Remove the marinated squid from the refrigerator. Heat some olive oil in a large frying pan over a medium heat, then add the marinated squid and cook for 5–7 minutes, or until just tender. Transfer to a serving plate, drizzle any remaining pan juices over the squid and serve with the harissa yoghurt dip.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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