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Categories:
pine nuts tentacles chiles garlic thyme whole black peppercorns kosher salt olive oil green olives flat leaf cilantro garlic ground coriander freshly ground black pepper ground cumin cayenne extra-virgin olive oil lemon kosher salt
Viewed: 56 - Published at: 2 years agoIngredients
- 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
Method
- Preheat the oven to 300.
- Spread the pine nuts in a pie plate and toast them for about 10 minutes, until golden.
- Let the pine nuts cool.
- 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.
- Add the olive oil and bake for about 1 hour and 10 minutes, until the squid is very tender.
- Let the squid cool in the oil.
- braise the squid Transfer the squid to a cutting board.
- Cut the bodies into rings and halve the tentacles.
- Transfer the squid to a large bowl and toss with the toasted pine nuts and olives.
- Discard the oil.
- 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.
- With the machine on, gradually pour in the olive oil and puree until smooth.
- Add the preserved lemon peel and pulse once or twice to chop.
- Add the chermoula to the squid, season with salt and toss to coat.
- Serve the squid warm or at room temperature.
