Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

North African Paella

5

0 min

North African Paella

North African Paella Photo 1

Time

0 min

Serving

6 persons

Calories

519

Rating

5.00★ (2)

Cuisine

Spanish
Author: Victoria Buriak
A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.

Ingredients

  • olive oil: 0.25 cup
  • onion: 1 piece (chopped)
  • roasted red pepper: 1 piece (chopped)
  • garlic: 2 clove (chopped)
  • vine-ripened tomatoes: 3 piece (chopped)
  • salmon fillet: 1 piece (8 ounce, cut into pieces)
  • ounces merguez sausage: 5 piece (cut into pieces)
  • vegetable broth: 6 cups (divided)
  • white wine: 0.5 cup
  • ground cumin: 1 tsp
  • salt and ground black pepper: (to taste)
  • shrimp, shelled and deveined: 12 piece
  • mussels, cleaned and debearded: 12 piece
  • boxes couscous: 2 piece (5.8 ounce)

Metric Conversion

Stages of cooking

North African Paella Photo 21
North African Paella Photo 32
North African Paella Photo 43
North African Paella Photo 54
  1. Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
    North African Paella Photo 2
  2. Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
    North African Paella Photo 3
  3. Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
    North African Paella Photo 4
  4. Serve couscous in shallow bowls; ladle stew on top.
    North African Paella Photo 5

How did you like this article?

You may also like