⏱️ Cooking Time
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Introduction
Seafood Pastilla (or Bastilla) is a delicious and refined twist on the traditional Moroccan chicken version. This dish combines delicate seafood with the crispness of phyllo dough and the richness of spices, creating a surprising sweet-and-savory balance. Traditionally served at weddings and special occasions, this version is both elegant and packed with flavor.
If you’re looking to impress guests or simply explore Moroccan cuisine in a creative way, this seafood pastilla is the perfect choice.
đź“ť Ingredients
For the seafood filling:
300g shrimp (peeled and cleaned)
200g calamari (sliced into rings)
200g white fish fillet (cubed)
1 onion (finely chopped)
2 garlic cloves (minced)
2 tbsp olive oil
1/2 tsp ground ginger
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley and coriander (chopped)
For the egg mixture:
4 eggs
1 tbsp butter
Pinch of salt
Ground pepper
For assembling:
6–8 sheets of phyllo dough (or warqa)
100g vermicelli noodles (soaked in hot water and drained)
50g grated cheese (optional, for a creamy twist
Melted butter (for brushing)
Ground cinnamon and powdered sugar (optional, for decoration
👩‍🍳 Instructions
Step 1: Prepare the seafood filling
First, heat olive oil in a pan. Sauté the onions and garlic until soft. Then, add the shrimp, calamari, and fish. Stir gently. Add spices, lemon juice, and herbs. Cook for about 10 minutes, until seafood is just cooked. Set aside.
Step 2: Make the egg mixture
In a separate pan, melt the butter and scramble the eggs with a pinch of salt and pepper. Do not overcook — they should stay soft. Remove from heat.
Step 3: Assemble the pastilla
Preheat your oven to 180°C (350°F). Brush a round baking pan with melted butter. Lay several phyllo sheets overlapping in the pan, leaving extra over the sides.
Layer the ingredients in this order:
Vermicelli noodles
Seafood filling
Egg mixture
(Optional) cheese for a creamy texture
Fold the excess phyllo over the filling, then top with one or two more sheets to seal. Brush the top with butter.
Step 4: Bake and serve
Bake for 25–30 minutes, or until golden brown and crispy. Let cool slightly. Optionally, dust the top with powdered sugar and cinnamon for a traditional sweet contrast.
đź’ˇ Tips and Variations
You can substitute seafood types depending on availability (e.g., use crab, mussels, or salmon).
Add chopped olives or spicy harissa for extra flavor.
Serve warm with lemon wedges and a light salad.
đź”— Learn More
Want to explore more about Moroccan Pastilla? Visit this page on Moroccan cuisine for cultural context and history.