Lebanese-Style Calamari

Rinse chile peppers, wipe dry, halve lengthwise and remove seeds. Coarsely chop chiles. Peel garlic and coarsely chop.

In a mortar, finely grind garlic, chiles, 1/4 teaspoon salt and half  of the ground coriander, cinnamon and cumin.

Drain roasted peppers and pat dry. Combine garlic mixture with remaining ground coriander, cinnamon and cumin in a food processor (or blender). Add tomato paste, roasted peppers and vinegar and blend to a smooth paste (harissa).

Stir in paprika and half of the olive oil.

Pour harissa spice paste into a food storage jar and add a thin layer of olive oil. Secure lid and refrigerate until ready to use. 

Pull out the tentacles from the calamari body, then cut to separate above the ring.

Push out the chitin from the tentacles, then rinse and drain on paper towels.

Remove the transparent backbone from inside the calamari tube, then peel off the membrane. Remove fins from the tubes.

Cut tubes with a very sharp knife lengthwise and remove the entrails. Rinse calamari thoroughly with cold water and pat dry.

Place calamari pieces with the inside facing up and score in a diamond pattern with a sharp knife. 

Cut pieces into strips, about 2 cm (approximately 3/4 inch) wide. Halve tentacles.

Rinse cilantro, shake dry, pluck leaves and coarsely chop.

Pour remaining olive oil into a large, heavy skillet over high heat. Cook all calamari pieces for about 1 minute, turning frequently. Season with salt and pepper.