Moroccan · Seafood
Stuffed Squid, Moroccan Style
In Essaouira and Agadir's port markets, whole squid are stuffed with a herby, spiced mixture of their own chopped tentacles, breadcrumbs and chermoula, then braised gently in a light tomato sauce until tender.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 4
- Level
- Medium
Ingredients
- 8 small-medium whole squid, cleaned, tentacles reserved
- 80 g breadcrumbs
- The reserved tentacles, finely chopped
- 2 garlic cloves and small bunch coriander and parsley, chopped
- 1 tsp cumin, 1 tsp paprika
- 1 egg
- 3 tomatoes, grated, and 1 tbsp tomato paste
- 4 tbsp olive oil, salt and pepper
Method
- 1
Make the stuffing
Combine the chopped tentacles, breadcrumbs, garlic, herbs, cumin, paprika, egg, salt and pepper into a cohesive mixture.
- 2
Fill the squid
Spoon the stuffing into the squid bodies, filling about two-thirds full to leave room for expansion, and secure the openings with a toothpick.
- 3
Build the sauce
Warm the oil in a wide pan, add the tomato paste and grated tomato, and cook 10 minutes to a thick sauce.
- 4
Braise
Nestle the stuffed squid into the sauce, cover, and simmer gently 20–25 minutes until tender, turning once.
- 5
Serve
Remove the toothpicks, spoon the sauce over, and serve with bread or plain rice.
Chef's tips
- Don't overfill the squid bodies — the stuffing expands slightly as it cooks and can burst through if packed too tightly.
- Braise gently rather than at a hard boil, so the squid stays tender rather than turning rubbery.
- Secure the openings well with toothpicks so the stuffing doesn't spill into the sauce during cooking.
Frequently asked questions
Can I use frozen squid?
Yes, thaw and pat it very dry before stuffing; frozen squid works well and is often more tender than fresh, poorly handled squid.
What can I serve alongside stuffed squid?
Plain rice, crusty bread, or a simple green salad all work well to round out the meal.