Seafood Bastilla Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp powdered sugar, for dusting</li><li class="ingredients-single-item">1 tsp ground cinnamon, for dusting</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g mixed seafood (prawns, squid, white fish)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp saffron threads, soaked in 2 tbsp hot water</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li><li class="ingredients-single-item">100g vermicelli noodles, broken and soaked in hot water</li><li class="ingredients-single-item">30g fresh coriander, chopped</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">50g toasted flaked almonds</li><li class="ingredients-single-item">2 eggs, lightly beaten</li><li class="ingredients-single-item">Juice of 1 lemon</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm round baking dish or pie plate</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve (for dusting sugar and cinnamon)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your seafood by cleaning and cutting it into small, bite-sized pieces. If using prawns, devein them and remove the shells but keep the tails for presentation if desired. Pat all seafood dry with paper towels - this ensures proper searing rather than steaming.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent, about 5-6 minutes. Add the garlic and cook for another minute until fragrant. The slow cooking of onions releases their natural sweetness, which balances the savory seafood.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the ground ginger, cumin, saffron with its soaking water, and cayenne pepper to the pan. Stir well to coat the onions in the spices, cooking for 1-2 minutes until aromatic. This blooming of the spices in oil releases their essential oils, intensifying their flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the seafood to the pan and cook just until it begins to turn opaque, about 2-3 minutes. Be careful not to overcook as it will continue to cook in the oven. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the soaked vermicelli noodles and add to the seafood mixture along with the chopped herbs, flaked almonds, beaten eggs, and lemon juice. Season with salt and pepper to taste and mix gently. The eggs will help bind the filling while adding richness, and the lemon juice brightens all the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C. Take your phyllo sheets and cover with a damp cloth to prevent drying out. Brush your baking dish with melted butter to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Layer 4 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next. Allow the sheets to hang over the edges of the dish. The butter between layers creates that signature flaky texture as it creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the seafood filling into the center of the phyllo base, spreading it evenly but leaving a small border around the edges. Carefully fold the overhanging phyllo over the filling, then layer the remaining 4 phyllo sheets on top, brushing each with butter as before.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Tuck the edges of the top phyllo sheets under the pie to seal the filling completely. Brush the top generously with the remaining melted butter, which will help achieve that beautiful golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-35 minutes, until the pastry is crisp and golden brown. If the top begins to brown too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the bastilla to cool for 10 minutes before serving. Just before serving, dust the top with powdered sugar and cinnamon in a decorative pattern using a fine mesh sieve. This traditional sweet dusting creates the signature sweet-savory contrast that makes bastilla so special.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cut into wedges and serve warm, garnished with additional fresh herbs and lemon wedges if desired. The bastilla is best enjoyed fresh while the pastry is still crisp and the filling warm and aromatic.</li></ol>