This recipe is a delightful fusion of flavors, combining tender baby squids stuffed with a flavorful quinoa and shrimp mixture, simmered in a rich tomato and bell pepper tagine. The dish is perfect for a special dinner or when you want to impress your guests with something unique and delicious. The combination of spices and fresh ingredients creates a harmonious balance of taste and texture.
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Heat olive oil in a large casserole over medium heat. Add sliced onions, cover with a lid, and cook until soft and translucent, about 12 to 15 minutes.
Add peeled tomatoes, julienned bell peppers, chopped coriander, paprika, cinnamon, cumin, salt, and caster sugar. Lower the heat to medium-low, cover with a lid, and let simmer gently for 50 minutes until the bell peppers are soft and cooked.
Set aside until the baby squids are ready to be cooked.
Heat 1 tablespoon of olive oil in a small pan over medium heat. Add chopped onion, cover with a lid, and cook until soft and translucent, about 8 to 10 minutes.
Add garlic to the pan and combine with the onions. Fry the mixture, stirring occasionally, for 5 minutes or until lightly golden.
In a large bowl, combine cooked quinoa, cooked onions and garlic, chopped uncooked shrimp, 1 tablespoon olive oil, and salt. Mix well.
Using a teaspoon, fill the baby squids with the stuffing to about two-thirds full. Press down the stuffing to ensure the squids are well-filled. Close the ends with wooden sticks.
Place the stuffed squids in the tomato and bell pepper tagine over medium heat. Cover with a lid and let simmer gently for 25 minutes. Start checking for doneness after 20 minutes.
Serve warm with lemon wedges and chopped coriander.
Make sure not to overfill the squids as they may burst during cooking.
Use fresh coriander for garnish to enhance the flavor and presentation.
If you prefer a spicier dish, add a pinch of chili powder to the tagine sauce.
Can I use frozen squid for this recipe?
Yes, you can use frozen squid, but make sure to thaw them completely and pat them dry before stuffing.
What can I substitute for quinoa?
You can substitute quinoa with cooked couscous, rice, or bulgur for a similar texture.
Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing a day in advance and store it in the refrigerator until ready to use.
How do I know when the squids are cooked?
The squids are cooked when they turn opaque and firm to the touch. Avoid overcooking as they can become rubbery.
Can I make this dish without shrimp?
Yes, you can omit the shrimp and add more quinoa or a vegetarian protein like chickpeas for a vegetarian version.
