📝 About This Recipe
A crown jewel of Moroccan festive cuisine, this savory seafood pie is a masterclass in contrasting textures and deep, oceanic flavors. Unlike its sweet-and-savory poultry cousin, the Seafood Pastilla is a briny, spicy, and citrusy marvel packed with succulent shrimp, calamari, and flaky white fish. Wrapped in shatteringly crisp layers of warqa or phyllo pastry, it offers a sophisticated taste of the Maghreb that is traditionally served at weddings and grand celebrations.
🥗 Ingredients
The Seafood
- 500 grams White Fish Fillet (such as monkfish, cod, or sea bass, cut into bite-sized chunks)
- 500 grams Shrimp (peeled and deveined)
- 300 grams Calamari (cleaned and cut into small rings)
The Charmoula & Filling
- 100 grams Chinese Vermicelli (mung bean or rice glass noodles)
- 1 cup Fresh Parsley and Cilantro (very finely chopped)
- 4-5 cloves Garlic (minced)
- 1 whole Preserved Lemon (flesh removed, rind finely chopped)
- 1-2 tablespoons Harissa Paste (depending on heat preference)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 2 tablespoons Soy Sauce (adds a modern Moroccan depth)
- 100 grams Butter (melted, for brushing the pastry)
Assembly
- 400 grams Warqa or Phyllo Dough (keep covered with a damp cloth)
- 1 piece Egg Yolk (beaten, to seal the pastry)
- 1/2 cup Grated Cheese (optional, Edam or Gouda is traditional)
👨🍳 Instructions
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1
Prepare the vermicelli by soaking it in boiling water for 5 minutes until soft. Drain well and use kitchen shears to snip the noodles into short 2-inch pieces. Set aside.
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2
In a large bowl, create the 'Charmoula' marinade by mixing the chopped parsley, cilantro, minced garlic, chopped preserved lemon rind, harissa, paprika, cumin, soy sauce, and a splash of olive oil.
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3
In a large skillet over medium-high heat, melt a knob of butter. Sauté the white fish chunks with 1 tablespoon of the Charmoula for 3-4 minutes until just cooked. Remove and set aside in a large mixing bowl.
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4
In the same skillet, sauté the shrimp for 2-3 minutes with another tablespoon of Charmoula until pink. Add to the bowl with the fish.
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5
Sauté the calamari in the skillet for 2 minutes—do not overcook or they will become rubbery. Add to the seafood bowl.
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6
Add the drained vermicelli to the skillet with the remaining Charmoula. Stir-fry for 2 minutes to allow the noodles to absorb all the pan juices and flavors. Combine the noodles with the seafood mixture and toss gently.
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7
Preheat your oven to 190°C (375°F). Generously grease a circular 12-inch baking pan or pizza stone with melted butter.
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8
Lay 5-6 sheets of phyllo or warqa in a circular pattern, overlapping them in the center with the edges hanging over the sides of the pan. Brush each sheet liberally with melted butter.
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9
Place 1-2 extra sheets in the center to reinforce the base. Spread the seafood and vermicelli filling evenly over the pastry. Sprinkle with grated cheese if using.
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10
Fold the overhanging edges of the pastry over the filling. Brush with egg yolk to act as glue. Place 2-3 more buttered sheets on top, tucking the edges underneath the pie (like making a bed) to create a smooth, rounded top.
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11
Brush the top with a final layer of melted butter. Bake for 25-30 minutes, or until the pastilla is deeply golden and spectacularly crispy.
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12
Carefully slide the pastilla onto a serving platter. Garnish with lemon slices, fresh parsley, and a few reserved sautéed shrimp.
💡 Chef's Tips
Ensure the seafood filling is completely cooled before assembling, otherwise the steam will make the delicate pastry soggy. If using phyllo dough instead of traditional Moroccan warqa, use double layers as phyllo is much thinner. Don't be shy with the butter; it is the secret to the iconic 'shatter' texture of the crust. Always drain the seafood and noodles thoroughly after cooking; any excess liquid in the filling will ruin the pastry.
🍽️ Serving Suggestions
Serve hot with a side of extra harissa for those who enjoy more heat. Pair with a crisp Moroccan Mint Tea (poured from a height to create foam). A light side salad of sliced cucumbers, tomatoes, and red onions with a lemon vinaigrette cuts through the richness. Traditionally served as a standalone starter or main course at a communal table.