For a richer flavor, use homemade vegetable broth. You can also add a pinch of saffron threads to the broth for a more authentic paella taste. If you don't have merguez sausage, you can substitute with chorizo or other spicy sausage. Be careful not to overcook the seafood, as it will become tough and rubbery. The mussels are done when they open, and the shrimp are done when they turn pink and opaque. Garnish with fresh parsley or cilantro for a pop of color and freshness.
North African Paella
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PREP TIME35 mins
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COOK TIME18 mins
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TOTAL TIME1 hrs 3 mins
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SERVING6 People
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VIEWS6
Embark on a culinary journey to North Africa with this vibrant paella. Fragrant spices, succulent seafood, and flavorful sausage combine in a delightful twist on the traditional Spanish classic, creating an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol76 mg
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Fiber5 g
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Protein30 g
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Saturated Fat3 g
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Sodium707 mg
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Sugar6 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, roasted red pepper, and garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
02
StepStir in tomatoes, salmon, and merguez sausage. Cook, stirring occasionally, until the sausage is lightly browned and the salmon begins to flake, about 5 minutes.
03
StepPour in 2 1/2 cups of vegetable broth and white wine. Season with cumin, salt, and pepper. Bring to a boil, then reduce heat to low and gently stir in shrimp. Simmer until the shrimp are pink and opaque, about 3 minutes.
04
StepRemove from heat and add mussels. Cover the pot tightly and let stand until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
05
StepIn a separate pot, bring the remaining 3 1/2 cups of vegetable broth to a boil. Stir in couscous. Remove from heat, cover, and let stand until the couscous has absorbed all the broth and is fluffy, about 5 minutes.
06
StepTo serve, fluff the couscous with a fork and spoon into shallow bowls. Ladle the seafood and sausage stew over the couscous, ensuring each serving has a generous portion of broth.
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