Chermoula prawns and calamari with tomatoes and avocado

Name: Chermoula prawns and calamari with tomatoes and avocado
Total time: 15 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 300 g prawns; 300 g calamari; 2 pc avocado; 2 pc tomatoes; 50 g feta cheese; 3 tbsp olive oil; 4 pc garlic; 1 pc coriander; 2 tbsp lemon juice; 2 tsp paprika; 1 tsp ground cumin; 1 tsp salt; ⅛ tsp cayenne pepper

Skillet chermoula prawns and calamari served with juicy tomatoes, creamy avocado and crumbled feta.

15 min 406 kcal/serving serves 4

406kcal31gprotein15gcarbs26gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🦐prawns

🥣calamari

🥑avocado

🍅tomatoes

🧀feta cheese

🫒olive oil

🧄garlic

🌿coriander

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.