Chermoula Prawns & Calamari with Tomato-Avocado Salad

Ingredients

• 400 gLarge prawns, peeled and deveined
• 350 gCalamari, cleaned and sliced into rings
• 1 cupFresh cilantro leaves
• 0.75 cupFresh parsley leaves
• 4Garlic cloves
• 1 tbspFresh ginger, chopped
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 0.25 tspCayenne pepper
• 100 mlExtra virgin olive oil
• 3 mlFresh lemon juice
• 1 tspSalt
• 3Medium ripe tomatoes, diced
• 2Ripe avocados, sliced
• 0.5 mediumRed onion, thinly sliced
• 2 tbspFresh cilantro, for garnish

Instructions

1. 1

   Make chermoula sauce: In a food processor, combine fresh cilantro leaves, parsley leaves, garlic cloves, fresh ginger, ground cumin, sweet paprika, cayenne pepper, extra virgin olive oil, fresh lemon juice, and salt. Pulse until you have a chunky paste. Transfer to a bowl.

2. 2

   Cook prawns: Heat 2 tbsp of the extra virgin olive oil in a large skillet over medium-high heat. Add large prawns and cook for 2–3 minutes per side until just cooked through. Transfer to a plate.

3. 3

   Cook calamari: Add another 2 tbsp olive oil to the pan and cook calamari rings for 2–3 minutes, stirring occasionally, until they just turn opaque. Don't overcook. Transfer to the plate with the prawns.

4. 4

   Make salad: In a bowl, combine diced tomatoes, sliced avocados, and sliced red onion. Toss gently and season to taste with salt and pepper.

5. 5

   Dress seafood: Toss cooked prawns and calamari with 3–4 tbsp of the chermoula sauce to coat.

6. 6

   Assemble and serve: Divide salad among serving plates. Top each with the chermoula-coated seafood. Drizzle with additional chermoula and garnish with fresh cilantro. Serve immediately.