Baby Squid Tagine

Tonight’s recipe is one of the youthing food series I will be blogging about, did you say ‘youthing’ Yes you read it correct, easy to cook, baby squid can be a youthing food with its anti oxidant and anti inflammatory compounds, according to Nutritionist and food writer Elizabeth Peyton Jones, baby squid is Nutritionally power packed, high in vitamins ‘including hard to get B12’ minerals and anti oxidants, including taurine (which reduces blood pressure & cholesterol) A good source of Omega 3 specially DHA that is good for your brain, memory and concentration – As squid has a short life, it contains fewer toxins than many fish and seafood.

My family loves it, which means I can also add any thing else they don’t like usually to my recipe, and they are impelled to eat it as they can’t say no to Squid. In this recipe I add so many good ingredients including courgettes.


  1. 1/2 a kilo or so baby squid, cleaned and cut into squares or rings ‘your choice’
  2. 1 large diced onion
  3. 1/2 a green pepper
  4. Raw coconut oil or olive oil
  5. A few sprigs of celery
  6. 2 to 3 cloves of garlic
  7. My secret ingredinet. Shhhhh ‘don’t tell my boys’ Courgettes.
  8. 1/2 tsp cumin
  9. 1/2 tsp Turmeric
  10. 1/2 tsp Black pepper
  11. 1/2 a kilo organic chopped tomatoes
  12. 1/2 a lemon
  13. Fresh dill to garnish
  14. Optional some cold pressed extra virgin olive oil to garnish at the end before serving.

Wash the squid thoroughly with some vinegar, prepare the marinade by chopping the celery, green pepper, garlic and mixing it with the cumin, turmeric & marinade the squid with half of it, in a tagine or saucepan, sauté the onions, once translucent, add half the marinade mixture, stir for a few minutes on a medium heat, then add the copped tomatoes and let simmer on low heat for 10 minutes or so, then finally add your marinated baby squid, and cook for a further 15 minutes,  add the chopped courgette, and leave to cook for extra 5 minutes, I like it crunchy, before serving add the chopped dill along with a drizzle of olive oil and lemon, and as ever last raw ingredient is black pepper. I usually leave mine on the dinning table. enjoy xx


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