Tagine of Seafood and Chorizo

This was part of a Food & Wine Festival demonstration in Disneyworld.

Tagine of Seafood and Chorizo
Tagine of Seafood and Chorizo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Tagine:

  • 3

    C tomatoes, chopped (canned is fine)

  • 1

    C white onions

  • 1/4

    C parsley

  • Black pepper to taste

  • 1/4

    # chickpeas

  • 1

    # shrimp

  • 1

    # chorizo

  • 1/4

    C garlic

  • 1

    C potatoes, diced

  • kosher salt to taste

  • 1/4

    C olive oil

  • 2

    Tbsp Harissa

  • 1/2

    # scallops

  • 3

    oz Ras El Hanout Spice Mix (below)

  • Ras El Hanout Spice Mix (mix and toast in saute pan, grind in spice grinder):

  • 2

    tsp ginger

  • 2

    tsp mace

  • 1

    tsp allspice

  • 1

    tsp nutmeg

  • 1

    tsp black pepper

  • 1/2

    tsp cayenne pepper

  • 1/2

    tsp cloves

  • 2

    tsp cardamom

  • 1

    tsp cinnamon

  • 1

    tsp coriander seeds

  • 1

    tsp turmeric

  • 1

    /s tsp white pepper

  • 1/2

    tsp anise seeds

Directions

Place olive oil in heavy bottom pot. When oil is hot, add the chorizo and saute until it begins to render its fat. Add onions and saute until onions begin to carmelize. Add garlic and potatoes and saute until potatoes begin to brown. Add chickpeas and crushed tomatoes, Harissa, Ras el Hanout and half of the parsley. Bring mixture to a simmer. When potatoes are about half done, add seafood, salt and pepper. When seafood is done, adjust seasoning and add remaining parsley. Place the tagine in a bowl. Serve with lemon saffron scented couscous.

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