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.
- Serves: 6 persons
- ¼cup olive oil
- 1onion, chopped
- 1roasted red pepper, chopped
- 2cloves garlic, chopped
- 3vine-ripened tomatoes, chopped
- 1(8 ounce) salmon fillet, cut into pieces
- 5ounces merguez sausage, cut into pieces
- 6cups vegetable broth, divided
- ½cup white wine
- 1teaspoon ground cumin
- salt and ground black pepper to taste
- 12shrimp, shelled and deveined
- 12mussels, cleaned and debearded
- 2(5.8 ounce) boxes couscous
Step 1Heat 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.
Step 2Pour 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.
Step 3Bring 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.
Step 4Serve couscous in shallow bowls; ladle stew on top.