Name: North African Paella recipe
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

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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

Nutrition Info

518.8 calories carbohydrate: 55.8 g cholesterol: 76.4 mg fat: 16.8 g fiber: 5.1 g protein: 30.3 g saturatedFat: 3.4 g servingSize: - sodium: 707.3 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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