Steps to Prepare Paella Valenciana Ingredients In Spanish

North African Paella

The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all spain) is valencia, in the mediterranean east coast of spain.

Recipe Summary North African Paella

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

Ingredients | Paella Valenciana Ingredients In Spanish

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

Directions

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.

Info | Paella Valenciana Ingredients In Spanish

prep: 35 mins cook: 18 mins additional: 10 mins total: 1 hr 3 mins Servings: 6 Yield: 6 servings

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