Go Back
Moroccan calamari tagine

Calamari Tagine in Two Ways

Calamari Tajine is a delicious seafood dish that combines tender calamari with a rich Moroccan chermoula sauce made of tomatoes, onions, and spices such as cumin, garlic, coriander, paprika, and turmeric. Slow-cooked and served directly in a traditional earthenware tajine, this method allows the flavors to blend exquisitely.
It is served as a hearty main course for lunch or dinner, or as a delightful side dish alongside a variety of other seafood plates. It is traditionally accompanied by Moroccan bread and various fresh salads
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

💠1-For Tomato Sauce Style
  • 1 kg calamari rings
  • 4 grated tomatoes
  • 1 medium onion finely chopped
  • 2 clove garlic
  • 1 bay leaf
  • ¼ Preserved lemon
  • 1 tsp salt
  • ½  tsp black pepper
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tbsp chopped cilantro coriander
  • 5 tbsp  olive oil
💠2-For Onion Style
  • 1 large  Onion chopped onion
  • 100 g  green olives

Method
 

💠1- Cleaning Instructions
  1. You can ask the fishmonger to clean it for you, do it yourself, or simply use ready-made frozen calamari rings.
  2. To Clean the Calamari:
  3. Separating the Head and Tentacles from the Body: Hold the calamari body (the tube) with one hand and the head with the other. Gently pull the head outward while twisting it slightly; the internal organs (viscera) deep inside the body will come out with it.
  4. Removing the Internal Quill (The Backbone): Reach your fingers inside the empty calamari tube. You will feel a long, transparent plastic-like piece that resembles glass or a feather. Grip it and pull it out completely, then discard it.
  5. Peeling the Outer Skin (Spotted Skin): Start scraping the thin, purple or spotted outer skin from the edge of the tube. Pull it off like a sock until it is completely removed and the calamari body turns pure white.
Cleaning the Head and Tentacles:
  1. Removing the Ink: While handling the organs, be careful not to puncture the small black ink sac (unless you want to save it for making the famous squid-ink sauce).
  2. Cutting the Eyes: Using a sharp knife, cut off the eye section entirely from the head and discard it, keeping the tentacles clean.
  3. Removing the Beak (The Teeth): Press with your fingertips at the center where the tentacles meet from the inside. The hard "beak" (which feels like a small hard ball) will pop out; remove and discard it.
  4. Final Washing and Cutting: Wash the inside of the calamari tube thoroughly under running water to ensure it is completely free of any remaining organs or sand. You can also separate the side "wings" of the calamari and peel their skin, as they are perfectly edible and ready to cook.
  5. The Secret to Tenderness and Removing Fishiness: Soak the calamari pieces in a little lemon juice for 15 minutes before cooking. This guarantees a very tender texture and prevents it from becoming rubbery during cooking.
  6. Cutting: Slice the tube into rings (circles) or open it up and score it with light diagonal cuts, depending on your recipe (Tajine, fried, or stuffed).
💠2-Cooking Instructions
  1. Method 1: Calamari in Tomato Sauce
  2. Sautéing the aromatics: In a pan, add a quarter cup of olive oil, the finely chopped onion, garlic, and the bay leaf. Cook over medium-low heat until softened and lightly golden, about 15 minutes.
    Tagine base with golden caramelized onions
  3. Making the sauce: Add the grated tomatoes, chopped coriander, and all the spices.
    Tagine base with golden onions, grated tomatoes, and aromatic chermoula spices
  4. Let the sauce simmer and cook down for approximately 20 minutes.
    Tagine featuring a rich tomato sauce seasoned with Moroccan chermoula
  5. Adding the seafood: Stir in the calamari rings. Depending on your preference, you can also add mussels, shrimp, or both. If needed, pour in a quarter cup of water, keeping in mind that seafood naturally releases its own juices.
  6. Final simmer: Cook for another 15 minutes until the calamari is tender, then serve immediately while hot.
    Traditional Moroccan tagine with calamari rings in a rich tomato sauce
  7. Method 2: Calamari with Onions (Without Tomatoes)
  8. This method uses the same ingredients as the first, except for the tomatoes, resulting in a completely different and delicious flavor profile.
  9. Sweating the onions: In a traditional clay tajine or a pan, add the oil, finely chopped onion, garlic, and bay leaf. Let it cook on low heat until soft and golden, about 15 to 20 minutes.
    Tagine filled with golden caramelized onions
  10. Combining ingredients: Add the spices, chopped coriander, and the sliced calamari rings.
    "A tagine base with finely chopped, golden caramelized onions seasoned with Moroccan chermoula
  11. Cooking: Stir the ingredients well until the calamari is coated with the seasoned onions. Cover the tajine and let it simmer on low heat, stirring occasionally.
    Traditional Moroccan tagine with calamari rings, onions, spices,
  12. You will notice that the calamari has released its natural juices, so never add any water. After 15 minutes, it will be ready to serve.
    Traditional Moroccan tagine with calamari rings, onions, spices, and olives
💠3-Serving Suggestions
  1. Serve the hot tajine alongside traditional Moroccan bread. It pairs beautifully with a mixed rice salad featuring corn, potatoes, and peas.
  2. You can also serve it with french fries (or oven-baked potato wedges), a side of olives, and your favorite refreshing beverages.
    Moroccan calamari tagine

Notes

  • Freshness matters: Always ensure the calamari is fresh, as this directly and significantly impacts the final flavor of the dish.
  • Flavor twist: You can add a pinch of fish seasoning blend as a tasty variation to change up the flavor profile.
  • Alternative sides: This dish can also be enjoyed over a bed of plain white rice instead of the traditional bread.
  • Watch the clock: Do not forget to stick strictly to the recommended cooking times; overcooking calamari will make it tough and rubbery.
Moroccan calamari tagine