Best 2 North African Paella Recipes

Embark on a culinary journey to North Africa with this tantalizing North African paella recipe. This flavorful dish combines the vibrant spices and ingredients of North African cuisine with the traditional Spanish paella. Discover a delightful fusion of flavors as tender chicken, succulent shrimp, and savory vegetables are simmered in a saffron-infused broth, capturing the essence of both cultures. This recipe promises an explosion of taste that will transport your palate to the vibrant streets of North Africa.

In addition to the main paella recipe, this article offers a collection of complementary dishes to enhance your dining experience. Create a refreshing and tangy accompaniment with the North African tomato salad recipe, where juicy tomatoes, crisp cucumbers, and zesty herbs blend harmoniously. For a touch of warmth and spice, try the harissa roasted carrots recipe, where sweet carrots are enveloped in a flavorful harissa marinade. Complete your meal with the creamy and aromatic North African yogurt sauce recipe, adding a cooling and velvety contrast to the savory paella. These accompanying recipes elevate the North African paella, creating a well-rounded and satisfying culinary experience.

Let's cook with our recipes!

NORTH AFRICAN COUSCOUS PAELLA

North African Couscous Paella image

Make and share this North African Couscous Paella recipe from Food.com.

Provided by CarBroker

Categories African

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1/2 cup red bell pepper, chopped
4 scallions, chopped
2 garlic cloves, minced
1 teaspoon coriander, ground
1/2 teaspoon turmeric
1 pinch cayenne
2 cups vegetable stock, hot
225 g prawns, shelled pre-cooked or 250 g tofu, cubed
1 cup peas, fresh or frozen
1 cup couscous
1 tablespoon butter or 1 tablespoon margarine
100 g almonds, flaked and toasted
salt and pepper
parsley, fresh chopped
lemon wedge

Steps:

Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.

Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9

NORTH AFRICAN PAELLA

North African Paella image

A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.

Provided by 25 Peppers

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h3m

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.8 g, Cholesterol 76.4 mg, Fat 16.8 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 707.3 mg, Sugar 6.4 g

Tips:

To make the best North African Paella, use high-quality ingredients. Fresh vegetables, succulent seafood, and flavorful spices are essential for creating a delicious and authentic dish.
Don't be afraid to experiment with different spices and flavors. The beauty of North African cuisine is its diversity, so feel free to add your own personal touch to the recipe.
If you can't find all of the ingredients listed in the recipe, don't worry. You can substitute similar ingredients or simply omit the ones you don't have.
Paella is a versatile dish that can be served as a main course or a side dish. It's also a great option for a potluck or party.
North African Paella is typically served with a side of bread or couscous. You can also serve it with a dollop of yogurt or a squeeze of lemon.

Conclusion:

North African Paella is a delicious and flavorful dish that is perfect for any occasion. With its vibrant colors and bold flavors, it's sure to impress your friends and family. So next time you're looking for a new and exciting dish to try, give North African Paella a try. You won't be disappointed!