Moroccan Seafood Pastilla
The seafood pastilla is a prestigious dish made of shrimp, calamari, white fish, Chinese vermicelli, and Charmoula, a savory Moroccan marinade. This delicacy is usually served as a main course at weddings and special occasions, but it also tastes amazing as an appetizer or side dish!
Ingredients
Stuffing Ingredients
- 200 grams shrimp
- 200 grams whiting fish, cod, or any other white fish
- 200 grams calamari
- 3 cups cooked Chinese vermicelli (you may add more or less to taste)
- 2 Tbsp cornichons, capers, or a mixture of both.
- 2 Tbsp Black olives
- 2 Tbsp freshly chopped parsley
Charmoula Ingredients
- 3 Tbsp olive oil
- 1/2 tsp each: salt, pepper, and garlic powder
- 1 tsp paprika
- 1/4 tsp cumin
- 1 tsp fish seasoning (optional)
- 3 Tbsp freshly chopped cilantro
- 1 Tbsp lemon juice (pitted, then blended)
- 2 tsp soy sauce
- Harissa to taste ( or 1 Tbsp tomato paste)
Folding Ingredients
- 24 sheets of phyllo dough
- 4 Tbsp melted unsalted butter
- 4 Tbsp olive oil
- 1 egg yolk or flour/water paste (for sealing the dough)
Instructions
Preparing the Charmoula
- In a small bowl, mix all the charoula ingredients together.
Cooking the Seafood
- Put half of charmoula in a hot skillet set on medium heat. Add the whitefish of your choosing. I usually use whiting or cod. Allow the fish to cook before you flip it; otherwise, it will break.
- Once you flip the whitefish, add the calamari (if using). Calamari does not require much cooking time; at about the same time, the other side of the whitefish should be done.
- Remove the seafood from the skillet, and let it rest. Next, set the stove on medium heat and add one tablespoon of butter, shrimp, 1/4 tsp salt, 1/4 pepper, and 1/2 tsp garlic powder. Cook your shrimp until done.
- Cook the Vermicelli according to packaging. Add the vermicelli to the remainder of charmoula and add everything to the mixture.
Assembling and Baking the Pastilla
- Allow the phyllo dough to thaw to room temperature if store-bought. Meanwhile, preheat the oven to 350 F, melt your butter, and brush your cazuelas or ramekin bowls with some butter. Next, place your phyllo dough sheets on a working surface and cover them with plastic wrap or a cloth towel.
- Brush one phyllo dough sheet with the melted butter and place it inside the ramekin bowl (some layers will hang over). Spread some of the Seafood mixture. Brush the over-hanged layers with butter before folding them to close the pastilla.
- Remove the pastilla from the mold, and place it upside down over a second sheet. Fold the sheet, ensuring it goes around the pastilla and sealing it with the egg yolk.
- PS: Because phyllo dough dries fast, keep the dough covered as you work and brush the sheets as soon as you add them to the sheet. Continue with the remaining dough until you run out of filling.
- Brush your mini pastillas with some butter and egg yolk and cook them in the middle rack of the preheated oven for 15 – 20 minutes, or until golden. Flip the pies halfway to ensure an even cooking.