Shrimp and Calamari Mqila for Iftar

This coastal Moroccan skillet blends tender shrimp and calamari with peppers, tomatoes, and warm spices for an iftar plate that feels rich without being heavy.

Fez — Shrimp and calamari mqila is one of the easiest seafood dishes to put on an iftar table.

It is built on a thick pepper and tomato base, then finished quickly with seafood so it stays tender. The key is to cook the sauce first and add shrimp and calamari at the end.

Ingredients

300-400 g shrimp, peeled and cleaned
300-400 g calamari, cleaned and sliced into rings
1 large onion, thinly sliced
3-4 garlic cloves, minced
2 large tomatoes, grated (or 1 can crushed tomatoes)
2 peppers (green and red), thinly sliced
3 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper
Salt to taste
Optional: pinch of chili flakes
2 tbsp chopped parsley and coriander
1/2 lemon

Timing for iftar

Start about 35 minutes before Maghrib.
Cook the sauce for about 25 minutes, then cook the seafood for 8–10 minutes.

Step 1: Build the sauce

Heat olive oil in a wide pan over medium heat. Add onion and cook until soft. Add garlic and stir for 30 seconds.

Add grated tomatoes and cook until the mixture thickens.

Add peppers, cumin, paprika, black pepper, and salt. Cover and simmer until peppers soften and the sauce becomes thick and glossy. If it dries out early, add a small splash of water, then cook it down again.