Some fish marinades add flavour to a bland tasting fish which would be a culinary disappointment without it, whilst others tenderise the flesh of sea creatures that may otherwise test our jaw muscles to the full - squid, octopus and cuttlefish for example.
Any candidate deserving of such treatment is left for a period which may be as short as 30 minutes, or up to 12 hours or so, during which time the marinade is permeating deep into its flesh.
This marinade originates from North Africa, and uses the traditional Tunisian hot chilli paste 'Harissa' whose main ingredients are Piri Piri chilli peppers, serrano peppers and red bell peppers. But you won't need to make it up, as most supermarkets stock it. Cumin, too, is a spice native to North Africa and widely available elsewhere.
To make the marinade, mix the harissa, crushed garlic cloves, cumin, chopped corriander and olive oil together with a pinch of salt.
It's often used to 'spice up' fish which are destined to be broiled (cooked under the grill) or barbecued.
This marinade is said to originate from Australia. Wherever it comes from, it's magic. It will tenderise the squid rather than flavour it.
Don't use the marinade for anything else; it's done its job - finished. Throw it away.
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