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Seafood Tagine recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Zohara Mediterranean Kitchen›Seafood Tagine Recipe

Seafood Tagine Recipe

Inspired by Zohara Mediterranean Kitchen

Time40m

Serves4

Shrimp | Mussels | Calamari | Octopus | Israeli Cous Cous | Saffron

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Ingredients

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Seafood and Grains

7.05 oz (200 g) Shrimp, peeled and deveined

7.05 oz (200 g) mussels, cleaned

7.05 oz (200 g) calamari, cleaned and sliced

7.05 oz (200 g) octopus, cleaned and cut into bite-sized pieces

1 cup Israeli couscous

1 tsp saffron threads

2 tbs olive oil

3 cloves Garlic, minced

1 medium onion, chopped

1 medium bell pepper, chopped

2 medium Tomatoes, diced

2 cups Vegetable broth

1 tsp Watkins paprika

1 tsp Cumin

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley, chopped

Method

Cooking Instructions

1

Prepare the Broth

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened (about 5 minutes). Then add the minced garlic and cook for another minute until fragrant.

2

Add Spices and Tomatoes

Stir in the diced tomatoes, paprika, cumin, salt, and black pepper. Cook for about 5-7 minutes until the tomatoes break down and create a sauce.

3

Incorporate Seafood

Add the shrimp, mussels, calamari, and octopus to the pot. Gently stir to combine. Pour in the vegetable broth and bring to a simmer.

4

Cook the Couscous

Add the Israeli couscous and saffron to the pot. Cover and let it simmer for about 10-12 minutes or until the couscous is tender and the seafood is cooked through.

5

Finish and Serve

Taste and adjust seasoning if needed. Stir in the chopped parsley just before serving. Serve hot, garnished with additional parsley if desired.