Seafood tagine

04 June



Recipe courtesy of Jalal and Adrie


Seafood tagine

500g Calamari tubes

150g Feta cheese, cut to fit the calamari tubes

100g Sundried tomatoes, cut to fit the calamari tubes

500g Prawn tails

100g Vine leaves

500g Mussels

125ml White wine

4 Large cloves of garlic, grated

500g Butter, melted

To taste Salt and black pepper

2 Medium red onion, thinly sliced in rings

125ml Olive oil

Half Juice of fresh Lemon

125g Fresh flat leaf parsley, chopped

15g Fresh ginger, grated

2g Turmeric

2 pinches Saffron strands

1g Cayenne pepper

2g Rosemary and Olive seasoning

30ml Tomato paste

250ml Hot water

2ml Chermoula

2ml Ras el Hanout

2g Smoked Spanish paprika

To taste Salt

1 Preserved Lemon or Fresh lemon

80g Olives, stuffed with anchovies


1. Wash calamari tubes and dry. Fill the tubes with the feta and sundried

tomatoes and set aside.

2. Wash prawn tails and dry. Wrap prawns in vine leaves, trimming the leaves

where needed, and set aside. Leave some of the prawns unwrapped.

3. Place mussels in a medium mixing bowl, pour wine, half the garlic, salt and

butter and mix well.

4. In the tagine pot arrange the onion rings to cover the bottom of the tagine and

then arrange calamari tubes and prawns evenly.

5. Drizzle olive oil and squeeze lemon over. Add the other half of the garlic,

chopped parsley, ginger, turmeric, saffron strands, cayenne pepper, rosemary and olive seasoning and salt and pepper.

6. Cover with lid and place in cold oven (rack removed), set the oven on 200°C. Cook for about 30 minutes. Alternatively, place on coal tagine cookers, starting the fire just before placing the tagine on it. *Tagine clay pots have to be placed in a cold oven or to prevent the pot from cracking. 

7. Mix in a small bowl tomato paste, hot water, chermoula, smoked paprika & salt to taste. 

8. Remove tagine from oven. Do NOT stir; arrange mussels, lemon preserves and olives evenly in pot. Pour tomato paste mix over, close lid and return to oven for another 10 - 15 minutes. 

9. Check the consistency of the sauce, it will be thick when ready. Be careful not to overcook the seafood.


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