Simple Way to East African Samosa

North African Paella

Recipe Summary North African Paella

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

Ingredients | East African Samosa

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

Directions

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.

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.

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.

Serve couscous in shallow bowls; ladle stew on top.

Info | East African Samosa

prep: 35 mins cook: 18 mins additional: 10 mins total: 1 hr 3 mins Servings: 6 Yield: 6 servings

TAG : North African Paella

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