Chopped coriander leaves and lemon wedges, to serve
1 teaspoon saffron strands
1 large white onion, chopped
3 garlic cloves, ﬁnely chopped
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 teaspoon ground cumin
40g coriander, stalks and leaves, ﬁnely chopped
1 teaspoon mild chilli ﬂakes
1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil
1. Clean the squid: pull out the head, peeling off the skin at the same time. Cut the squid down the centre and open it out, then scrape out all the internal organs, along with the plastic-looking cartilage. Remove the hard beak, or mouth, from the centre where the tentacles meet, then cut off the eyes and discard. Cut the squid hood into 1 cm strips, keeping the tentacles whole.
2. To make the chermoula, soak saffron in 1 tablespoon of hot water for 20 minutes. Put the saffron mixture into a blender, along with all the other ingredients, and blitz to a paste.
3. Transfer chermoula to a large bowl, add squid strips and tentacles and mix well. Cover and leave to marinate for 1 hour in the fridge.
4. Place a tagine or heavy-based saucepan over medium-low heat. Add oil and when it is hot, add onion and cook. stirring often, for 5 minutes. Add capsicum and cook, stirring occasionally for a further 5 minutes.
5. Now add the marinated squid and cook for about 3 minutes then stir in peas, tomato, sugar, salt and lemon juice. Bring to a boil then turn down to a simmer. Cover and cook for 1 hour or until the squid is very tender.
6. Spoon into a serving bowl, scatter with chopped coriander and serve with lemon wedges.