Main Course
Calamari Tagine with Tomatoes and Peppers: A Sweet-Savory Moroccan Classic
Original name: Calamari Tagine with Tomatoes and Peppers
About this dish
Calamari tagine with tomatoes and peppers is a beloved Moroccan dish that balances the sweetness of ripe tomatoes and bell peppers with the briny depth of tender squid. Unlike long-simmered tagines, this one comes together fairly quickly, making it a wonderful weeknight option that still feels special.
The key is gentle cooking: squid can turn rubbery if boiled, but a brief simmer in a fragrant tomato-pepper sauce keeps it wonderfully soft. Leila Amrani's version adds a hint of cinnamon and a touch of honey to echo the sweet-savory interplay found in Moroccan home cooking.
Serve it with crusty bread or fluffy couscous to soak up every drop of the richly flavored sauce.
Ingredients
UK and US measurements are both included for every recipe.
Cleaned calamari
protein700 g
Imperial measurement: 1.5 lb
Ripe tomatoes
vegetable400 g
Imperial measurement: 14 oz
Red bell pepper
vegetable1 large
Green bell pepper
vegetable1 large
Onion
vegetable1 medium
Garlic
vegetable4 cloves
Ground cumin
spice1 tsp
Sweet paprika
spice1 tsp
Ground cinnamon
spice1/2 tsp
Cayenne pepper
spice1/4 tsp
Honey
other1 tbsp
Olive oil
fat3 tbsp
Fresh cilantro
herb1 small bunch
Lemon wedges
fruit1 lemon
Salt
seasoning1 tsp
Black pepper
seasoning1/2 tsp
Method
Prepare the calamari
10 minsRinse the calamari under cold water and pat dry. Cut the bodies into 1/2-inch rings, leaving the tentacles whole. Set aside.
Soften the aromatics
6 minsIn a tagine or heavy skillet, warm the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
Bloom the spices
1 minsStir in the cumin, paprika, cinnamon, and cayenne (if using). Cook for 30 seconds until fragrant.
Add the vegetables
8 minsAdd the sliced bell peppers and chopped tomatoes. Season with salt and black pepper. Cook, stirring occasionally, until the peppers begin to soften and the tomatoes release their juices, about 8 minutes.
Simmer the sauce
10 minsStir in the honey. Reduce the heat to low, cover, and let the sauce simmer gently for 10 minutes to meld the flavors.
Cook the calamari
10 minsNestle the calamari rings and tentacles into the sauce. Cover and cook for 8–10 minutes, just until the calamari is opaque and tender. Do not overcook, or it will become rubbery.
Finish and serve
2 minsTaste and adjust seasoning. Scatter fresh cilantro over the top. Serve hot with lemon wedges on the side.
Equipment
- Tagine or heavy skillet with lid
- Knife and cutting board
- Measuring spoons
- Wooden spoon
Nutrition facts
Tips
- For the most tender calamari, cook it briefly—either a quick sear or a short simmer. Long cooking times can make it tough.
- If you prefer a smokier flavor, add a pinch of smoked paprika along with the sweet paprika.
- This dish is even better the next day as the flavors deepen. Reheat gently on the stovetop.
- Serve with warm crusty bread or fluffy couscous to soak up the delicious sauce.
Serving suggestions
- Serve with Moroccan couscous and a side of harissa for extra heat.
- Pair with a crisp white wine like Sauvignon Blanc or a light rose.
- Accompany with a simple green salad with a lemon-olive oil dressing.
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Recipe by
Leila Amrani
Specialises in Moroccan cuisineLeila makes pastilla with pigeon (the traditional way) but also a vegan version with jackfruit. She is a diplomat.
Describe yourself in three words: Flaky, sweet-savory, diplomatic.