Seafood Pastilla: A Luxurious Moroccan Recipe
Dive into the rich flavors of Moroccan seafood pastilla! This savory-sweet pastry, filled with shrimp, squid, and white fish, offers a perfect blend of textures wrapped in golden, crispy pastry.
Equipment
- Baking dish (round or square)
- Pan for sautéing
- Knife and chopping board
- Large mixing bowl
- Oven
- Pastry brush
Ingredients
- 700g peeled shrimp
- 600g squid, cut into rings
- 600g white fish (e.g., whiting)
- 2-3 bay leaves
- 2-3 garlic cloves, minced
- 1 egg (for glazing)
- 1 pack Chinese vermicelli noodles
- 1/2 cup olive oil
- 2 tablespoons butter
- 2 tbsp fresh parsley, chopped
- 1 pack mushrooms, chopped
- 1 pickled lemon, finely chopped
- 50g olives, chopped
- 1 tablespoon tomato paste
- 1 tsp fish seasoning
- 1 tsp ground ginger
- Hot sauce (to taste)
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 500g phyllo dough or warqa pastry
Instructions
- Preparation Steps:Prepare the Fish: Steam or boil white fish, then flake it.Cook the Squid: Sauté squid with garlic, bay leaves, and olive oil until tender.Cook the Shrimp: Sauté shrimp in butter until pink and cooked.Prepare the Noodles: Soak noodles and chop them into small pieces.Combine Fillings: Mix the seafood with noodles, mushrooms, olives, parsley, hot sauce, and preserved lemon.Assemble the Pastilla: Layer phyllo dough in a greased baking dish, filling it with the seafood mixture. Seal with more phyllo layers.Bake: Brush with egg glaze and bake at 375°F (190°C) for 40–45 minutes until golden and crispy.