Braised Squid with Chermoula, Olives and Pine Nuts

Name: Braised Squid with Chermoula, Olives and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pine nuts (6 ounces); 3 pounds cleaned squid, bodies and tentacles left whole; 8 dried chiles dArbol; 12 large garlic cloves, peeled; 24 thyme sprigs; 2 tablespoons whole black peppercorns; Kosher salt; 4 cups pure olive oil; 2 cups pitted green olives (12 ounces), coarsely chopped; 1 1/2 cups flat-leaf parsley leaves; 1 1/2 cups tender cilantro stems; 3 garlic cloves; 1/2 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne; 3/4 cup extra-virgin olive oil; 1/2 tablespoon chopped preserved lemon peel (see Note); Kosher salt

Servings: persons

1 cup pine nuts (6 ounces)
3 pounds cleaned squid, bodies and tentacles left whole
8 dried chiles dArbol
12 large garlic cloves, peeled
24 thyme sprigs
2 tablespoons whole black peppercorns
Kosher salt
4 cups pure olive oil
2 cups pitted green olives (12 ounces), coarsely chopped
1 1/2 cups flat-leaf parsley leaves
1 1/2 cups tender cilantro stems
3 garlic cloves
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup extra-virgin olive oil
1/2 tablespoon chopped preserved lemon peel (see Note)
Kosher salt

1
Preheat the oven to 300.
2
Spread the pine nuts in a pie plate and toast them for about 10 minutes, until golden.
3
Let the pine nuts cool.
4
braise the squid In a large, deep ovenproof skillet, toss the squid with the dried chiles, garlic cloves, thyme, peppercorns and a generous pinch of salt and let stand for 10 minutes.
5
Add the olive oil and bake for about 1 hour and 10 minutes, until the squid is very tender.
6
Let the squid cool in the oil.
7
braise the squid Transfer the squid to a cutting board.
8
Cut the bodies into rings and halve the tentacles.
9
Transfer the squid to a large bowl and toss with the toasted pine nuts and olives.
10
Discard the oil.
11
meanwhile, make the chermoula In a blender, combine the parsley leaves with the cilantro stems, garlic cloves, ground coriander, black pepper, cumin and cayenne and pulse to chop the herbs.
12
With the machine on, gradually pour in the olive oil and puree until smooth.
13
Add the preserved lemon peel and pulse once or twice to chop.
14
Add the chermoula to the squid, season with salt and toss to coat.
15
Serve the squid warm or at room temperature.

4146

kcal

Calories

340

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup pine nuts (6 ounces), 3 pounds cleaned squid, bodies and tentacles left whole, 8 dried chiles dArbol, 12 large garlic cloves, peeled, and more.

Yes, Braised Squid with Chermoula, Olives and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!