Calamari Mahshi (algerian Stuffed Squid With Rice And Herbs)

Calamari Mahshi is a traditional Algerian dish featuring tender squid stuffed with a flavorful mixture of rice and herbs. This dish is a delightful combination of seafood and aromatic spices, making it a popular choice for special occasions and family gatherings.

Calamari Mahshi (algerian Stuffed Squid With Rice And Herbs)

Ingredients

  • 4 medium-sized squid, cleaned and tentacles reserved
  • 1 cup long-grain rice, rinsed
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions

  1. In a large bowl, combine the rice, onion, tomatoes, parsley, cilantro, garlic, cumin, paprika, coriander, cayenne pepper, salt, and pepper. Mix well to combine.
  2. Stuff the squid tubes with the rice mixture, leaving some room for the rice to expand during cooking. Secure the openings with toothpicks.
  3. Heat the olive oil in a large skillet over medium heat. Add the stuffed squid and tentacles, and cook for 5 minutes, turning occasionally, until lightly browned.
  4. Pour in 1 cup of water, cover the skillet, and simmer for 40 minutes, or until the squid is tender and the rice is cooked.
  5. Remove the toothpicks and discard before serving. Serve the Calamari Mahshi with lemon wedges.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
30g
Fat
10g

Supplies

Large bowl Skillet Cooking spoon Knife Cutting board

Tools

Toothpicks

Serving suggestions

Serve the Calamari Mahshi with a side of couscous and a fresh salad for a complete Algerian meal.

Tips & tricks

To ensure the squid cooks evenly, make sure to choose squid of similar size for this recipe.

Cost

$15