North African Paella
Description
This North African twist on Spanish paella is made with salmon, shrimp, mussels, and merguez sausage, with couscous instead of rice.
Ingredients
•
1/4 cup olive oil
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1 onion, chopped
•
1 roasted red pepper, chopped
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2 cloves garlic, chopped
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3 vine-ripened tomatoes, chopped
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1 (8 ounce) salmon fillet, cut into pieces
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5 ounces merguez sausage, cut into pieces
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6 cups vegetable broth, divided
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1/2 cup white wine
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1 teaspoon ground cumin
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salt and ground black pepper to taste
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12 shrimp, shelled and deveined
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12 mussels, cleaned and debearded
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2 (5 4/5 ounce) boxes couscous
Directions
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
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
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
Serve couscous in shallow bowls; ladle stew on top.