Seafood Pastilla

 Seafood Pastilla

A refined Moroccan seafood pastilla combining tender pieces of shrimp, calamari, and fish wrapped in crispy warqa layers. The creamy, delicately spiced filling pairs with the buttery crunch of the pastry, creating a luxurious coastal twist on the traditional pastilla.

Cook Time 40 mins
 

Total Time1 hour 10 mins

CourseAppetizer, Special Occasion Dish

Servings4

Ingredients

Seafood Filling

• 250 g shrimp, peeled
• 200 g calamari, sliced
• 150 g white fish (hake, cod, etc.), cubed
• 200 g mussels (optional)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp turmeric
• Salt & pepper
• ½ cup chopped parsley & cilantro
• Juice of ½ lemon

Creamy Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk or cream
• ½ cup grated cheese (Gruyère or mozzarella)
• Salt & pepper
• A pinch of nutmeg

Assembly

• 8–10 warqa sheets (or phyllo pastry)
• Melted butter or oil for brushing
• Optional: a little cheese for layering

Instructions

Prepare the seafood

• Heat olive oil in a pan.
• Add onion and sauté until soft.
• Add garlic, then shrimp, calamari, and fish.
• Season with paprika, cumin, turmeric, salt, and pepper.
• Cook for 5–7 minutes until seafood is cooked through.
• Add mussels if using.
• Finish with lemon juice, parsley, and cilantro.
• Remove from heat and drain any excess liquid.

Make the creamy sauce

• Melt butter in a saucepan.
• Add flour and cook 1 minute (roux).
• Slowly whisk in milk until thick and smooth.
• Add cheese, salt, pepper, and nutmeg.
• Combine the sauce with the seafood mixture.

Assemble the pastilla

• Preheat oven to 180°C (350°F).
• Brush a round baking dish with melted butter.
• Layer 4–5 warqa/phyllo sheets around the dish, overlapping and hanging over the edges.
• Brush each sheet with butter.
• Add the seafood filling to the center.
• Fold in the overhanging sheets to close the pastilla.
• Add 1–2 extra sheets on top and tuck edges underneath.
• Brush the entire pastilla with butter

Bake

• Bake for 30–40 minutes until golden and crispy.

Small Notes :

• Drain the seafood well so the pastilla stays crispy.
• You can add vermicelli (soaked) to the filling for texture.
• Add a touch of harissa for a spicy kick.
• Best served hot immediately after baking.