Essaouira octopus tagine

Method

1. 1

   Clean the octopus thoroughly and pre-cook it in a pot without water over low heat for 20–30 minutes until tender, then cut it into medium pieces.

2. 2

   Heat the oil in the base of a clay tagine or wide pan, add the chopped onion and cook until softened, then add the garlic, grated tomatoes and tomato paste, and cook over medium heat until the sauce thickens.

3. 3

   Add the spices: cumin, paprika, hot chilli, bay leaves and salt; stir well while adding the cup of warm water, and let the sauce bubble for a few minutes so the flavours come together.

4. 4

   Place the pre-cooked octopus on top of the sauce, cover the tagine and simmer over low heat for 20–25 minutes so the octopus absorbs the sauce, stirring gently now and then.

5. 5

   Just before serving, add the coriander, chopped parsley and lemon juice, and serve the octopus tagine piping hot straight from the dish with fresh Moroccan bread for mopping up the sauce. This dish is one of the signatures of seafood cooking in the coastal town of Essaouira, whose name is tied to its historic fishing harbour; it reflects the skill of local cooks in turning the day’s catch into a warm family meal that sums up the identity of this Atlantic town.