Fish pastilla

Amaze your friends with an ethnic recipe! Fish pastilla is a dish of Moroccan origin served as an appetizer, which is also ideal as very tasty finger food to be served with good wine.

 Difficulty: Medium
 Preparation time: 70 minutes

 Cooking time: 25 minutes
 Doses for: 4 people



Vegetable oil 4 tablespoons
Chopped onions 2
Chopped garlic 1 clove
Paprika 1 tablespoon
Chopped almonds 100 g
Sugar 1 tablespoon
Brick pastry 8 sheets
Rice noodles 450 g
Melted butter 100 g
Parsley 2 tablespoons
Salt and pepper q.s.
Shrimps 1 kg
Squid 1 kg
Lemons 2
Samurai gourmet 20x20 plates
Flower skewers


Start by cleaning the shrimps and the squid

Cut the squid into rings and fry them. Boil the water in a pot and add the shrimp

Cook the rice noodles for a few minutes

Brown the garlic and onion in a pan, adding the rice noodles and 500g of squid and shrimps, season to taste with salt and paprika.

Place the sheets of brick pastry one by one on a baking tray, brushing them with melted butter, between one sheet and another; put the filling in the last sheet and then close it.

Prick the surface of the pastilla and bake for 40 minutes at 180° until the surface is golden brown.


You can serve the pastilla on a Samurai Decor plate with lemon and almond wedges, placing it on a slice of lettuce. Accompany them with the rest of the prawns and squid, putting them on a skewer for a more creative effect.

Gourmet Plates

made of 95% sugar cane and 5% wheat

Biodegradable, waterproof, extremely resistant plates. They can be used in the microwave and in the freezer. Elegant square shape. Comes in two sizes: large 20cm and small 16cm

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