Garlic Squid and Caper Chermoula Stir-Fry

Cephalopods recipes

Garlic Squid and Caper Chermoula Stir-Fry

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This squid and veggie stir-fry combines all its crunchy textures with the fresh and spicy flavours from the chermoula for a unique Mediterranean taste experience! The garlic-marinated squid rings are stir-fried with julienne vegetables, baby spinach and roasted tomatoes and the dish is finished with a spicy caper chermoula sauce and some crumbled feta – perfect for the whole family!

Serves 4

Difficutly: A little effort

Preparation time: 1 hour

Cooking time: 25 minutes


Recipe by: Shanay Petersen

Image by: Juwan Beyers

Wine pairing by: Lizamarie van Niekerk

1-2 hours
  1. Pre-heat the oven to 200°C.
  2. For the squid, combine the oil, garlic and squid rings. Refrigerate, 20 minutes.
  3. For the roasted tomatoes, toss the tomatoes, oil, thyme, bay leaf and rosemary together. Season with salt and pepper and roast, 15 minutes.
  4. For the caper chermoula, combine all of the ingredients in blender and process until smooth, 2 minutes.
  5. For the stir-fry, heat a splash of olive oil in a large cast iron pan over high heat. Add the marinated squid and sauté, 1 minute. Add the carrots, red peppers, yellow peppers and onions and sauté, 4 minutes. Add the roasted tomatoes and spinach and sauté, 1 minute.
  6. To serve, drizzle the chermoula sauce over the stir-fry and sprinkle the feta on top.

TIP: For an authentic South African twist replace half of the peppers with fresh sweetcorn kernels instead.

Wine pairing: MCC Brut Rosé, Helderberg region

4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people



60ml (¼ cup) olive oil

20ml (4 tsp) garlic, finely chopped

400g Pescanova Natural squid rings



150g cocktail tomatoes, halved

15ml (1 tbsp) olive oil

5ml (1 tsp) thyme, chopped

1 bay leaf

5ml (1 tsp) rosemary, chopped

salt and pepper



15ml (1 tbsp) green jalapeño, deseeded

15ml (1 tbsp) garlic, chopped

15ml (1 tbsp) lemon juice

pinch smoked paprika

60ml (¼ cup) coriander, chopped

60ml (¼ cup) parsley, chopped

60ml (¼ cup) red onion, chopped

5ml (1 tsp) tahini paste

25ml (5 tsp) olive oil

60ml (¼ cup) capers

30ml (2 tbsp) brown sugar



olive oil, for stir-frying

200g carrots, peeled and julienned

100g red pepper, julienned

100g yellow pepper, julienned

100g red onion, thinly sliced

100g baby spinach

250ml (1 cup / 90g) feta, crumbled