Harissa Squid with Grilled Capsicum Salad
- Ready in: 35 minutes
- Serves: 4
- Complexity: easy
- kcal: 311
- 10 dried chilli
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp caraway seeds
- 1 tsp SIDS SALT & PEPPER
- 12 sun-dried tomatoes in oil
- 2 cloves garlic
- ¼ cup olive oil plus
- SQUID & SALAD:--
- 4 squid, cleaned
- 2 tbsp EV olive oil
- 2 tbsp harissa
- 4 orange capsicums
- 2 tomatoes cut in wedges
- ½ tsp SIDS CRAZY LEMON
- 1 preserved lemon, thin sliced
- 1 cup coriander leaves, rough chopped
- crusty bread to serve
HARISSA: Pour boiling water over the chillies and steep for 30 minutes. Toast the cumin,coriander and caraway seedsin a dry pan until fragrant then crush to a powder with SIDS SALT & PEPPER using a mortar & pestle.
Drain the chillies, cut open and remove most of the seeds if you don't want excessive heat. Put all the ingredients in a blender and process until smooth, adding water if necessary for a smooth paste. Put in a sterilised jar and cover with a slick of olive oil then fit the lid. Keeps in the fridge for months.
SQUID & SALAD: Open out squid bodies, score the inside in a criss-cross pattern then cut the bodies in half and each half into 4 triangular pieces. Pat dry then put into a container with 1 tbsp EV olive oil and harissa. Leave to marinate for 30 minutes.
Meanwhile, heat a grill, cut capsicum into wedges, remove seeds and membranes then grill until just tender. Mix in a bowl with the remaining oil, harissa, tomatoes and preserved lemon.
Season squid with SIDS SALT & PEPPER and fry in batches, scored side down. Fry for 30 seconds until the edges start to lift up then flip over and fry another 10-20 seconds until the squid curls.
To serve, add the squid to the bowl of capsicum. Add coriander and put onto a platter with a side of crusty bread.
Inspired by Ginny Grant
History:- Harissa is a Maghrebi hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chilli peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya, Algeria, Morocco and Syria.
As with the European cuisine, chilli peppers were imported into Maghrebian cuisine via the Columbian Exchange, presumably during the Spanish occupation of Tunisia between 1535 - 1574. Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander and lemon juice. Ingredients can be fermented onions, garlic, peppers or tomato paste. In Saharan regions, harissa can have a smoky flavour. Prepared harissa is also sold in jars, cans, bottles, tubes, plastic bags, and other containers. Harissa is sometimes described as "Tunisia's main condiment", even "the national condiment of Tunisia", or at least as "the hallmark of Tunisia's fish and meat dishes". In Tunisia, harissa is used as an ingredient in a meat (poultry, beef, goat or lamb) or fish stew with vegetables and as a flavouring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast. In Algeria, harissa is commonly added to soups, stews and couscous. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma, although other hot sauces like the Yemeni sahawiq or the Iraqi amba are also used. Moroccan cuisine has also adopted harissa, using it as a side condiment for tagines, or sometimes mixed into dishes.