This Moroccan Seafood Pastilla is a refined and delicious
dish, packed with shrimp, calamari, and white fish, enhanced
with aromatic spices and fresh herbs. The crispy phyllo layers
wrap a flavorful seafood filling, making it perfect for special
occasions.
Ingredients (Serves 4-6) :For the Seafood Filling:
β 200g shrimp, peeled and deveined
β 200g calamari, sliced into rings
β 200g white fish fillet (cod, hake, sea bass)
β 2 tbsp olive oil
β 2 onions, finely chopped
β 3 cloves garlic, minced
β 1 tsp cumin
β 1 tsp paprika
β Β½ tsp turmeric
β A pinch of saffron
β Β½ tsp salt
β Β½ tsp black pepper
β 1 tbsp fresh cilantro, chopped
β 1 tbsp fresh parsley, chopped
β Β½ cup rice vermicelli, soaked in hot water and drained
β 100g green olives, chopped
β 1 tbsp lemon juice
For Assembling the Pastilla:
β 8-10 sheets brick pastry (or phyllodough)
β 50g melted butter
β 1 egg yolk (for sealing)
β 1 tbsp sesame seeds (for garnish)
Instructions :
Prepare the Seafood Filling:- Heat olive oil in a large pan over medium heat. SautΓ© the onions until soft.
- Add the garlic, cumin, paprika, turmeric, saffron, salt, and pepper, stirring well.
- Add the shrimp, calamari, and fish, and cook for 5-7 minutes until tender.
- Stir in the cilantro, parsley, green olives, lemon juice, and drained rice
vermicelli. Mix well and let it cool. Assemble the Pastilla:- Preheat the oven to 180Β°C (350Β°F).
- Grease a round baking dish with butter.
- Layer 4-5 sheets of brick pastry, brushing each with melted butter, letting the
edges hang over. - Spread the seafood filling over the pastry.
- Cover with 3-4 more sheets, buttering each layer.
- Fold in the edges and seal with egg yolk.
- Brush the top with butter and sprinkle with sesame seeds.
Bake the Pastilla:
β Bake for 25-30 minutes until golden and crispy.
β Let it rest for 5 minutes before serving.
Enjoy Your Moroccan Seafood Pastilla! π
Serve with a Moroccan salad or a lemon wedge for extra flavor.
