North African Paella recipe

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Ingredients

¼ cup olive oil
1 onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
3 vine-ripened tomatoes, chopped
1 (8 ounce) salmon fillet, cut into pieces
5 ounces merguez sausage, cut into pieces
6 cups vegetable broth, divided
½ cup white wine
1 teaspoon ground cumin
salt and ground black pepper to taste
12 shrimp, shelled and deveined
12 mussels, cleaned and debearded
2 (5.8 ounce) boxes couscous

Nutrition Info

518.8 calories
carbohydrate: 55.8 g
cholesterol: 76.4 mg
fat: 16.8 g
fiber: 5.1 g
protein: 30.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 707.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  4. Serve couscous in shallow bowls, ladle stew on top.

Recipe Yield

6 servings

Recipe Note

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

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