Calamari

I’m a bit off schedule with my blogpost, but I have been busy for our guests. My parents in law are potato lovers. So this evening meal combines potatoes, green beans, tomatoes and calamari.

Start with a chermoula. Mix 4 garlic cloves, 1/2 teaspoon, a handful of fresh parsley, 2 teaspoons of paprika powder, 2 teaspoons of cumin seeds, 1/4 of cayenne pepper, 2 table spoons of lemon juice in a small blender. Add a drizzle of olive oil. Taste, add pepper and salt. Ideally, add fresh coriander for some flavor.

Marinate 4 fresh, cleaned calamari in a few spoons of the marinade. Store in the fridge.

Remove the skin of 600 grams of potatoes. Chop the potatoes in cubes. Put in a tajine. Add 750 grams of tomatoes, chopped in cubes. Mix with 500 grams of green beans. Mix with the chermoula, pepper, salt, an extra drizzle of olive oil and some lemon juice. Cover the tajine. Bake in the oven at 200° for 1h. The dish is ready if the potatoes are soft. Stir halfway, add some water if necessary. Put the calamari on baking paper on oven tray. Grill in the oven. Put the calamari on the vegetables. Finish with fresh parsley. Enjoy.


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