Introduction:
Seafood pastilla is a classic Moroccan dish, combining delicate seafood flavors, fragrant spices, and a crispy dough. This refined dish is ideal for impressing your guests or for a festive meal.
Ingredients:
Shrimp
Squid
White fish fillets (whiting or other)
2 cloves of garlic, minced
Juice of 1 lemon (to add to the stuffing)
Harissa (or hot pepper)
Soy sauce
Coriander and parsley (with a generous amount of parsley)
Turmeric
Black pepper
Black mushrooms
Fresh or canned mushrooms (sliced)
Rice vermicelli
Butter
Salt to taste
500 g pastilla leaves
Ginger
Preparation:
1. Preparation of ingredients:<!–nextpage–>
Clean the shrimp, squid, and white fish, then cut them into medium pieces.
Soak the black mushrooms in warm water if they are dry, and drain them. If you are using fresh mushrooms, slice them.
2. Marinade the seafood:
In separate bowls, place each type of seafood.
Add black pepper, ginger, minced garlic and salt to taste. Mix and let marinate for a few minutes.
3. Cook the seafood:
In a large frying pan, melt a knob of butter.
Cook each type of seafood separately over medium heat until cooked through.
4. Prepare the rice vermicelli:
Soak the vermicelli in hot water until softened, then drain.
Cut them slightly with scissors and mix them with a little soy sauce, harissa, chopped coriander and parsley.
5. Preparation of the stuffing:
Mix the cooked seafood with the mushrooms, vermicelli, a little turmeric, and the juice of a lemon. The latter will bring a freshness and a slight acidity that will enhance the flavors of the stuffing.
6. Assembly of the pastilla:
Lightly butter a round mold. Arrange several sheets of pastilla, overlapping them to cover the bottom and sides of the mold, while leaving the edges hanging over.
Place the stuffing in the center, packing it down well. Fold the edges of the pastilla sheets to close the preparation.
Brush the surface with melted butter and bake at 180°C until the pastilla is golden brown and crispy.
7. Presentation:
Carefully unmold the pastilla and decorate with a little fresh coriander or chopped lemon.
Serve hot, accompanied by a Moroccan salad for a complete meal.
Enjoy your meal!
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