Introduction
Moroccan Seafood Pastilla is a refined and elegant variation of the traditional chicken pastilla. This dish brings together tender seafood, delicate spices, and crispy phyllo dough for an unforgettable culinary experience. While pastilla is often served at weddings and festive gatherings, this seafood version adds a modern and flavorful twist that’s perfect for special dinners or to impress your guests.
⏱️ Cooking Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
📝 Ingredients
For the seafood filling:
300g shrimp (peeled and deveined)
200g squid rings
200g white fish (cut into cubes)
1 small onion (finely chopped)
2 garlic cloves (minced)
2 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Juice of 1 lemon
Fresh chopped parsley and coriander
For the egg mixture:
4 eggs
1 tablespoon butter
Salt and pepper
For assembly:
6–8 sheets of phyllo dough (or traditional Moroccan warqa)
100g vermicelli noodles (soaked and drained)
50g grated cheese (optional, for a creamy texture)
Melted butter (for brushing)
Powdered sugar and cinnamon (optional, for garnish)
👩🍳 Instructions
1. Cook the seafood filling
First, heat olive oil in a pan and sauté the chopped onions and garlic until soft. Add the shrimp, squid, and fish cubes. Then, season with ginger, paprika, cayenne, salt, and pepper. Pour in lemon juice and stir well. Let the seafood cook for about 10 minutes, then remove from heat. Mix in the chopped herbs.
2. Scramble the eggs
Meanwhile, melt butter in another pan. Lightly scramble the eggs with a pinch of salt and pepper. Do not overcook them — they should remain soft and moist.
3. Assemble the pastilla
Preheat your oven to 180°C (350°F). In a round baking dish, layer phyllo sheets so that they overlap and hang over the sides. Brush each sheet with melted butter.
Now layer the fillings:
First, add a layer of softened vermicelli noodles.
Next, spread the seafood mixture evenly.
Then, add the scrambled eggs.
Optionally, sprinkle some grated cheese for added creaminess.
Fold the overlapping phyllo over the filling and top with one or two more sheets. Seal and brush with butter.
4. Bake and decorate
Bake in the oven for 25–30 minutes until golden brown and crisp. Allow to cool slightly. For a traditional Moroccan touch, you can decorate the top with powdered sugar and cinnamon before serving.
💡 Tips & Variations
You can add chopped olives or harissa for extra flavor.
Try using crab meat or salmon for a different seafood blend.
Serve with a green salad and lemon wedges on the side.
🔗 Learn More
Curious about the origins of Moroccan pastilla? Click here to read more about this iconic dish.