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Spiced calamari with harissa yoghurt



  • Clean, wash and pat dry the squid. Then cut into very fine rings and set aside.
  • Combine the garlic and cumin with 1 heaped tspn harissa, the juice of 1 lime, seasonings and 4 tbsp oil in a large bowl.
  • Add the squid, celery and 1 tbsp chopped coriander. Toss until well coated and set aside for no more than 5 mins.
  • Then heat a little oil in a wok (or heavy-bottomed pan) to smoking and briefly toss the calamari with the marinade.
  • Mix the yoghurt with the remaining harissa and coriander and a squeeze of lime juice.
  • Serve the calamari in individual bowls (or one large bowl) with a dollop of the yoghurt in the centre.




  • 600 gm squid (calamari)
  • 2 garlic cloves, finely sliced
  • 1 scant tspn ground cumin
  • 2 heaped tspn harissa (or another Middle Eastern chilli paste)
  • 1½ limes
  • sea salt & freshly ground pepper
  • olive oil
  • 2 celery stalks, very finely sliced
  • 2 tbsp finely chopped fresh coriander
  • ½ cup Greek (or thick plain) yoghurt










Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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