Moroccan · Street food
Tangier Fried Calamari with Charmoula
In Tangier, where the Atlantic meets the Mediterranean, squid is marinated in charmoula, dusted in seasoned flour and fried until crisp and golden — tender rings and tentacles served hot with lemon and a garlicky dip. It is the northern port city's beloved quick seafood, eaten in cafés along the bay.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g squid, cleaned and cut into rings
- 4 garlic cloves, crushed
- 1 small bunch coriander and parsley, chopped
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon and 3 tbsp olive oil
- Flour seasoned with salt and pepper, for dusting
- Oil for frying and lemon wedges to serve
Method
- 1
Marinate
Toss the squid rings with garlic, herbs, cumin, paprika, lemon and olive oil and leave 20 minutes.
- 2
Drain and flour
Lift the squid from the marinade, let it drip, then dredge in seasoned flour, shaking off excess.
- 3
Heat the oil
Heat frying oil until a scrap of flour sizzles briskly.
- 4
Fry fast
Fry the squid in batches for just 1–2 minutes until pale gold and crisp; overcooking makes it rubbery.
- 5
Serve
Drain on paper, salt lightly and serve at once with lemon and a garlicky dip.
Chef's tips
- Fry squid hot and fast — a minute or two only, or it turns tough and chewy.
- Dry the floured rings are best; pat the squid before dredging so the coating sticks and crisps.
- Fry in small batches so the oil stays hot and the calamari crisps rather than steams.
Frequently asked questions
How do I keep calamari tender?
The rule is fast and hot or long and slow — for frying, cook it only a minute or two; anything in between turns it rubbery.
Can I use frozen squid?
Yes; good frozen squid, thawed and patted dry, fries well. Fresh gives the sweetest flavour when you can get it.