A classic Moroccan marinade, charmoula combines the elements of a cilantro-parsley pesto with the heat of chile-based sambal oelek and the sultriness of smoked paprika.
Recipe adapted from Tom’s Big Dinners by Tom Douglas (Morrow, 2003)
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I absolutely love this recipe! Such a simple way to prepare squid, and with lots of garlic too :)
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?