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Squid chermoula

Matt Tebbutt from Market Kitchen
Matt Tebbutt's starter of fried squid with a spicy herb sauce is bursting with bold flavours

Squid chermoula

Method

1. For the chermoula: pound the toasted spices, chilli and garlic together using a pestle and mortar. Transfer to a bowl and add the chopped herbs and lemon skin. Stir in a generous splash of olive oil to coat the mixture well. Season lightly and leave to infuse.

2. For the squid: split the body of the squid so it can be flattened out and gently score the inside with a knife. Pour a splash of olive oil into a hot frying pan and add the squid, scored-side down and its tentacles. Leave to curl up, then flip over and season with sea salt and freshly ground black pepper. Stir the chermoula into the pan and combine with the squid.

3. Transfer to 4 small dishes or 1 big one, and serve with lemon wedges.

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Serves: 4

Prep: 5 min
Cook: 5 min

Ingredients

For the chermoula

1 tbsp Coriander seeds, toasted
1 tbsp Cumin seeds, toasted
1 red hot chilli, finely chopped
3 garlic cloves, crushed
1 bunch Coriander, roughly chopped
1 bunch flat-leaf parsley, chopped
1 bunch Mint, chopped
3 Preserved lemons, skin only, finely chopped