Alexandrian Calamari Tagine (Tagen El Kalamari)
We cook calamari tagine the way it is made in the fish restaurants of Alexandria, where the calamari is left to settle in a tomato sauce seasoned with celery and cumin over low heat until it turns tender.
The clay tagine traps the heat and moisture so the rings cook through without toughening, and this balance between slow cooking and a rich sauce is what makes it a beloved coastal dish.
We clean the calamari, cut it into even rings, and dry it, for calamari releases a lot of water and drying it helps the sauce stay thick.
We heat the olive oil in the tagine or a heavy pot and saute the onion and celery until they wilt, then add the garlic and tomato paste and stir for a minute until fragrant.
We add the grated tomatoes, cumin, coriander, paprika, hot red pepper, salt, and black pepper, and let it come to a boil then simmer for about ten minutes until the sauce thickens slightly.
We slide the calamari rings into the sauce, cover the pot, and cook over low heat for about twenty minutes until the calamari turns tender and the sauce thickens around it, for gentle heat is the secret to its tenderness.
We sprinkle the chopped parsley before serving and present it hot in the tagine itself so the sauce stays warm at the table.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Alexandrian Calamari Tagine (Tagen El Kalamari), and how to fix them:
We extend the gentle cooking until it turns tender again, for calamari toughens in the middle of cooking then softens over time.
We uncover the lid at the end of cooking and raise the heat a little until the excess water evaporates and it thickens.
We add a small pinch of sugar to balance the acidity of the tomatoes without sweetening the sauce.
Keep it in an airtight container for up to two days, and reheat it gently over low heat so the calamari does not toughen.
Freeze it in an airtight container for up to a month, then thaw it in the refrigerator and reheat it gently.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| calamari | a mix of calamari and shrimp | same weight, 500 g | It becomes a mixed seafood tagine with a richer flavor |
| grated tomatoes | canned peeled tomatoes | same weight, 400 g | We mash them a little and reduce the salt because canned is higher in sodium |
| celery | leek | same weight, 80 g | The flavor becomes closer to green onion with a lighter aroma |
| hot red pepper | extra paprika | same weight | The dish becomes non-spicy while keeping the red color |
| Ingredient | Half the quantity | The quantity (base) | Double |
|---|---|---|---|
| Squid, cut into rings | 250 g | 500 g | 1000 g |
| chopped onion | 75 g | 150 g | 300 g |
| grated tomatoes | 200 g | 400 g | 800 g |
| tomato paste | 22 g | 45 g | 90 g |
| chopped celery | 40 g | 80 g | 160 g |
| olive oil | 22 ml | 45 ml | 90 ml |
Cook calamari either quickly over high heat or slowly over low heat; the middle ground between the two turns it rubbery and tough.
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