North African Paella Recipe

Directions

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

Methods :

Step 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.

Step 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.

Step 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.

Step 4

Serve couscous in shallow bowls; ladle stew on top.