North African Paella
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original