PASTILLAS SEAFOOD
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INGREDIENTS
250 g small leaves pastilla *
300 g peeled shrimp
300g diced squid
300 g white fish cut into cubes
100 g rice vermicelli
80 g of pitted green olives cut into small pieces
1/4 preserved lemon cut into pieces
150 g of Paris mushrooms sliced
100 g of melted butter
Juice of half a lemon
5 cl olive oil
1 clove garlic, minced
1 chopped onion
1 c. teaspoon salt
1 c. freshly ground black pepper
2 c. Coffee harissa
2 c. tablespoons chopped parsley and coriander
1 egg
PREPARATION
1 - In a skillet over high heat, saute in 3 tbsp. tablespoons butter squid and shrimp for 2-3 minutes and set aside in a bowl.
2 - Fry the diced white fish in 2 tablespoons butter over high heat for 2 to 3 minutes.
3 - In another pan, heat the olive oil and sauté the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. At the end of cooking add the preserved lemon, parsley and cilantro.
4 - Soak the noodles in hot water for 5 minutes, drain and cut it out.
5 - In a large bowl, thoroughly mix the white of fish, seafood, vermicelli and onion and mushroom mixture. Add lemon juice and season to taste.
6 - Divide the stuffing into four portions. Butter a small round mold, line the pastilla with a small sheet, brush with butter and cover with a second sheet to strengthen it.
7 - Garnish the pastilla sheet with a portion of stuffing, fold over the edges, coat them with butter and beaten egg to close.
8 - Place the small pastilla folded side down on a greased baking tray and brush with melted butter. Repeat the process until all the stuffing.
9 - Cook pastillas in preheated 180 ° C. Remove from the oven as soon as they become golden. Serve hot pastillas.
