Braised Squid with Chermoula, Olives and Pine Nuts
Mourad Lahlou says that chermoula (a Moroccan seasoning containing primarily garlic and coriander) is essentially the salsa verde of Morocco. It’s typically cooked overnight, but Lahlou’s version has an abundance of parsley and cilantro in it and is meant to be eaten soon after it’s made. He says, “This dish has the flavors and spices of Morocco, but is much brighter.” Slideshow: More Ideas for Cooking Squid
Recipe Summary test
The cooked squid can be refrigerated in the oil overnight. Bring to room temperature before proceeding.
Preserved lemon peel is available at specialty markets and from Amazon.com.
Fragrant, floral Rhône-style whites go well with the aromatic herbs and olives in this squid dish.