THE RECIPE JOURNAL · Main Course
Paella with North African Ingredients
This vibrant dish combines the rich flavors of traditional paella with aromatic North African spices for a unique twist. Perfect for sharing with friends and family, it brings a warm, exotic touch to your dinner table.
FROM THE KITCHEN • Paella with North African Ingredients
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium heat. Toss in the chopped onion, roasted red pepper, and garlic, and cook everything together until it smells amazing and the onions soften, about 3 to 4 minutes. Next, add the diced tomatoes, salmon pieces, and merguez sausage to the pot, stirring occasionally for a couple of minutes.
02
Step 2
Pour in the broth and white wine, then season with cumin, salt, and pepper. Bring the mixture up to a boil, then lower the heat and stir in the shrimp. Let it simmer gently until the shrimp turn opaque, which should take around 3 minutes. Take the pot off the heat and tuck in the mussels, covering the pot so they steam open—this usually takes about 5 minutes.
03
Step 3
While that’s cooking, heat the remaining broth in another pot until it boils. Stir in the couscous, then remove from the heat and let it sit for about 5 minutes so it soaks up all that flavorful broth.
04
Step 4
To serve, spoon the couscous into shallow bowls and ladle the seafood stew right on top. Enjoy!
Why you’ll love it
This dish brings together vibrant spices and fresh ingredients for a rich, flavorful experience. Its blend of North African seasonings adds a unique twist to a classic, making every bite exciting and aromatic.
How to serve
Serve with a fresh green salad or a side of grilled vegetables to balance the spices. A dollop of yogurt or a squeeze of lemon can add a refreshing contrast to the warm, hearty flavors.
Storage & leftovers
Allow the dish to cool completely before storing it in an airtight container. It keeps well in the fridge for up to three days and can be reheated gently on the stove or in the oven to preserve texture and flavor.
