Name: North African Paella
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Olive oil - ¼ cup; Onion, chopped - 1; Roasted red pepper, chopped - 1; Garlic, chopped - 2 cloves; Vine-ripened tomatoes, chopped - 3; Salmon fillet, cut into pieces - 1 (8 ounce); Merguez sausage, cut into pieces - 5 ounces; Vegetable broth, divided - 6 cups; White wine - ½ cup; Ground cumin - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Shrimp, shelled and deveined - 12; Mussels, cleaned and debearded - 12; Couscous - 2 (5.8 ounce) boxes

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - North African Paella

1. Olive oil - ¼ cup

2. Onion, chopped - 1

3. Roasted red pepper, chopped - 1

4. Garlic, chopped - 2 cloves

5. Vine-ripened tomatoes, chopped - 3

6. Salmon fillet, cut into pieces - 1 (8 ounce)

7. Merguez sausage, cut into pieces - 5 ounces

8. Vegetable broth, divided - 6 cups

9. White wine - ½ cup

10. Ground cumin - 1 teaspoon

11. Salt and ground black pepper to taste - 1 teaspoon

12. Shrimp, shelled and deveined - 12

13. Mussels, cleaned and debearded - 12

14. Couscous - 2 (5.8 ounce) boxes

How to cook deliciously - North African Paella

1. Stage

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. Stage

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. Stage

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. Stage

Serve couscous in shallow bowls; ladle stew on top.