North African Paella

North African Paella

by Gaspard Gonzalez 2 years ago
5 (2)
18 minutes
518.8 kcal
55.8 g carbs
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Description

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

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
Directions
  1. 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. 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. 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. 4. Serve couscous in shallow bowls; ladle stew on top.
Nutrition Facts
serving: 6 servings
calories: 518.8 kcal
carbohydrates: 55.8 g
protein: 30.3 g
saturated fat: 3.4 g
cholesterol: 76.4 mg
sodium: 707.3 mg
fiber: 5.1 g
sugar: 6.4 g