PASTILLA FOR SEAFOOD

PREPARATION :

1- In a frying pan on high heat, sauté in 3 tbsp. butter squid and shrimp for 2 to 3 minutes, then set aside in a bowl.
2- Brown the diced white fish in 2 tablespoons butter on high heat for 2 to 3 minutes.
3- In another skillet, heat the olive oil and fry the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. After cooking add the candied lemon, parsley and coriander.

4- Soak the vermicelli in hot water for 5 minutes, drain and cut.
5- In a large bowl, carefully mix the white fish, seafood, vermicelli and mushroom and onion mixture. Add the lemon juice and adjust the seasoning.
6- Divide the stuffing into four portions. Butter a small round pan, line it with a small sheet of pastilla, brush it 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, smear them with butter and beaten egg to close them.
8- Arrange the small pastilla folded side down on a buttered plate and brush with melted butter. Repeat the operation until all the stuffing is done.
9- Cook the pastillas in preheated oven at 180 ° C. Remove them from the oven as soon as they turn golden. Serve the hot pastillas.

INGREDIENTS :

250 g of small leaves of pastilla * (Click on the link in the preparation)
300 g shelled shrimp
300 g of squid cut into cubes
300 g of white fish cut into large cubes
100 g of rice vermicelli
80 g pitted green olives cut into small pieces
1/4 lemon confit cut into pieces
150 g sliced Paris mushrooms
100 g melted butter
Juice of half a lemon
5 cl of olive oil
1 clove garlic minced
1 minced onion
1 C. salt
1 C. pepper
2 tbsp. harissa coffee
2 tbsp. minced parsley and coriander
1 egg

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