Cuttlefish Tagine

Name: Cuttlefish Tagine recipe
Prep time: 20 mins
Cook time: 60 mins
Yield: Serves 6
Ingredients: 2kg cuttlefish with tentacles (or large squid), cleaned; 4tbsp olive oil; 4 cloves garlic, finely chopped; 4 salted anchovy fillets (jarred or tinned in oil); 1 red and 1 green chilli, deseeded and chopped; 4 medium tomatoes, skinned and roughly chopped, or 1 tin tomatoes; 1tbsp tomato purée; Juice of 1/2 lemon; 40g mixed coriander and parsley, leaves picked from the stalks and roughly chopped For the spice mix; 1tbsp ground coriander seeds; 1tbsp ground cumin; 1tbsp dried oregano; 1tsp paprika; 1/2tsp cayenne pepper; 1/2tsp ground cinnamon; Pinch of saffron, soaked in 2tbsp hot water; 20g fresh coriander, leaves only

Cuttlefish Tagine recipe, a tasty twist on a Moroccan classic that was a 'revelation' to our food editor.

30 October 2019

Oiving Haug

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This recipe can also be made with large squid, using both bodies and tentacles. When cooked for a long time, cuttlefish and squid become unctuous and soft and will absorb all the flavour of the spices. 'Cleaned' squid means the ink sac, insides and quill have been removed and the tentacles separated from the body. If you choose to clean the squid yourself, there are lots of useful videos online to refer to; otherwise your fishmonger will be able to do it.

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Recipe notes