Ingredients

• 500 g Peeled and deveined shrimp
• 300 g Cleaned calamari rings
• 1 unit Preserved lemon
• 100 g Pitted purple olives (Kalamata type)
• 1 unit Medium onion
• 3 units Garlic cloves
• 2 tablespoons Tomato paste
• 1/2 cup Fresh cilantro, chopped
• 1/2 cup Fresh parsley, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 1/2 teaspoon Ground turmeric
• 1/2 teaspoon Ground ginger
• small pinch Pinch of saffron threads (optional)
• 3 tablespoons Olive oil
• 250 ml Water or fish broth
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Prepare the preserved lemon: rinse it to remove excess salt, discard the pulp (or save for another use), and cut the rind into thin strips or small dice. Finely chop the onion and garlic.

2. 2

   In a tagine pot or a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

3. 3

   Add the minced garlic, ground cumin, paprika, turmeric, ginger, and saffron (if using). Sauté for 1 minute, stirring constantly, until the spices are fragrant.

4. 4

   Stir in the tomato paste, half of the chopped cilantro, and parsley. Pour in the water or fish broth, then add the preserved lemon strips and olives. Season lightly with salt and pepper, keeping in mind the saltiness from the preserved lemons and olives.

5. 5

   Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15 minutes to allow the flavors to meld.

6. 6

   Add the calamari rings to the sauce and simmer for another 5-7 minutes, or until tender. Calamari cooks quickly and can become rubbery if overcooked.

7. 7

   Finally, add the shrimp and cook for 3-5 minutes, or just until they turn pink and opaque. Do not overcook the shrimp.

8. 8

   Taste and adjust seasoning if necessary. Serve the hot tagine immediately, garnished with the remaining fresh chopped cilantro, accompanied by couscous or Moroccan bread (khobz).