Neil Perry's tagine of squid, tomato and red capsicum

Neil Perry
Neil Perry's tagine of squid, tomato and red capsicum
Neil Perry's tagine of squid, tomato and red capsicum  Photo: William Meppem

The meatiness of squid, and the long simmering of this dish intensifies its flavour, giving it a wonderful depth.

Ingredients

2 tbsp extra virgin olive oil

½ red onion, cut into 1cm dice

½ red capsicum, peeled, cored and diced

400g cleaned squid tube, cut into 1cm strips

400g can tomatoes, peeled, diced and drained

2 tsp sugar

sea salt

2 tbsp fresh lemon juice

2 tbsp chopped coriander leaves

For the Chermoula

1 large white onion, finely chopped

3 garlic cloves, peeled

sea salt

1 tsp ground ginger

½ tsp paprika

1 tsp cumin seeds, toasted and ground

½ bunch coriander, chopped

1 tbsp saffron water

1 tsp mild chilli flakes

3 tbsp extra virgin olive oil

Method

1. To make the chermoula, place all the ingredients in a blender and blitz to a paste. Mix with the squid in a bowl, cover and marinate for an hour in the fridge.

2. Place a heavy-bottomed pan on medium-low heat. Add the olive oil and warm it, then add the onion and cook for 5 minutes. Add the capsicum and cook for a further 5 minutes. Add the marinated squid, cook for about 3 minutes, then follow with the tomato, sugar, salt and lemon juice. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 1 hour, until the squid is tender.

3. Spoon into a large serving bowl, scatter with the chopped coriander leaves, and serve.