Step: 1/14

Wash the chillies, halve lengthways, deseed and chop. Peel and chop the garlic.

Step: 2/14

In a mortar, finely grind the garlic, chillies and some salt with half the coriander, cinnamon and cumin.

Step: 3/14

Drain the peppers and pat dry. Place the prepared spice mixture in a blender with the remaining coriander, cinnamon and cumin. Add the tomato paste, paprika and vinegar and blitz to a smooth paste.

Step: 4/14

Mix the homemade harissa with paprika and 2 tbsp oil.

Step: 5/14

Spoon the harissa paste into a small jar and cover with some olive oil. Seal and keep in the fridge for up to 3 months.

Step: 6/14

Pull out the squid tentacles from the body tubes, then cut off from the rest of the head so that they remain attached to a ring.

Step: 7/14

Remove the 'beak' from the base of the tentacles. Rinse and drain the tentacles.

Step: 8/14

Remove the transparent quil from the body of the squid and peel off the fine skin. Cut the fins from the sides.

Step: 9/14

Cut the tubes lengthways and remove the intestines. Thoroughly rinse the tubes under cold water and drain.

Step: 10/14

Place the squid on a board with the outer sides down and slash a diamond shaped pattern with a knife, not cutting all the way through.

Step: 11/14

Cut the body into pieces about 2cm wide and cut the tentacles in half.

Step: 12/14

Wash the coriander, shake dry and roughly chop the leaves.

Step: 13/14

Heat the remaining oil in a pan and fry the body and tentacles over a high heat for 1 minute on each side. Season with salt and pepper.

Step: 14/14

Add the harissa paste to the pan and mix with the seafood. Arrange the squid on plates with coriander and serve with bread, couscous or salad.