Moroccan king prawn and calamari stew #

Another recipe which came about unplanned. I remember picking the ingredients for this dish one day in 2019, in my early days at my job. I went to my local market in Shepherd’s Bush and, somewhat randomly, picked up squid, prawns, and plantain, planning to cook them with whatever ingredients I had at home. I think it turned out quite nicely.

Servings 2 Prep time 15 mins Cooking time 40 mins

Ingredients #

• 1 medium-sized squid, cut into 1 cm rings
• 6 king prawns (peeled and cleaned)
• 1 carrot
• 1 medium sweet potato
• 1 large white onion
• 1 plantain (optional)
• 2 tbsp Ras el Hanout
• 1 tsp curry powder
• 3 tbsp coconut cream (or 1 cup coconut milk)
• 1 cup water (reduce to 1/2 cup if using coconut milk)
• 4-5 tbsp olive oil
• Salt & pepper

Directions #

1. Cut the onion into half-moon slices, the carrot into 1 cm slices, and the sweet potato into 1 cm half-moons. Set them aside.
2. In a large saucepan, toast half of the Ras el Hanout and curry powder over high heat for 10-15 seconds, being careful not to burn them. This step will enhance the flavors.
3. Reduce the heat to medium-high, add 3 tablespoons of olive oil, and stir for 2 minutes.
4. Add the sliced onion and sauté for 1 more minute. Then, add the carrot and sweet potato.
5. Stir the vegetables for 3 minutes, then remove them from the saucepan and set them aside.
6. In the same saucepan, add 2 more tablespoons of olive oil, along with the thickly sliced plantain, prawns, and squid (cut into 1 cm rings). Add the remaining spices, plus a pinch of salt and pepper. Cook, stirring continuously, until the liquid (mostly water from the prawns) evaporates.
7. Stir in the coconut cream (or milk), 1 cup of water (reduce to 1/2 cup if using coconut milk), and the previously cooked vegetables (carrot, onion, and sweet potato).
8. Let the mixture stew over low-medium heat for 30-35 minutes, stirring occasionally, until the sweet potato is tender. Bon appétit!

TIP: Serve on a bed of star anise-infused basmati rice.