# Egyptian Seafood Tagine, Rich and Easy

> Seafood tagine is prawns, calamari and mussels cooked with onion, garlic and Egyptian spices, finished with cream, topped with mozzarella and parmesan and baked at 200°C for 10–15 minutes until golden. Don't overcook the seafood — five to seven minutes on the hob is enough.

**Egyptian Cuisine · 49 min · 4 servings · 340 kcal per serving**

Seafood tagine brings the flavours of the coast together with Egyptian spices. It's a dish for special occasions or a generous family meal, high in protein and full of flavour — and considerably easier than it looks.

## Ingredients

- 500 g — medium prawns, peeled and cleaned
- 300 g — calamari, sliced
- 200 g — mussels
- 2 tbsp — olive oil
- 2 — large onions, chopped
- 3 cloves — garlic, chopped
- 1 — green pepper, chopped
- 2 tsp — cumin
- 1 tsp — black pepper
- 1 tsp — ground dried coriander
- ½ tsp — paprika
- juice of one lemon
- ½ cup — cooking cream
- ½ cup — fish stock
- ¼ cup — grated mozzarella
- ¼ cup — grated parmesan
- salt, to taste
- ¼ cup — chopped parsley, to garnish

## Method

1. **Prepare the seafood** — Rinse all the seafood — prawns, calamari and mussels — thoroughly under cold water. If you're using frozen mussels, clean them before use. In a large pan, heat the olive oil and soften the chopped onion. Add the garlic and green pepper and cook with the onion until fragrant.
2. **Cook the seafood** — In the same pan, add the prawns, calamari and mussels and stir them through the onion and garlic. Scatter over the cumin, black pepper, coriander and paprika, then add the lemon juice and salt. Mix well, add the fish stock or water, and cook over medium heat for five to seven minutes until the seafood is done and has taken on the flavours. Stir in the cream until the sauce turns creamy and slightly thickened.
3. **Into the oven** — Heat the oven to 200°C. Transfer the seafood mixture to an ovenproof dish. Scatter the mozzarella and parmesan over the top. Bake for 10–15 minutes, until the surface is browned and the cheese has melted.
4. **Serving** — Take it out of the oven and finish with chopped parsley. Serve with white rice or flatbread.

## Tips

- Watch the cooking time — prawns and calamari turn rubbery if you leave them too long.
- Lemon slices or tomato slices on top before it goes in the oven add a welcome acidity.
- For a richer tagine, use fresh cream instead of cooking cream.
- Mozzarella gives you the creamy pull; parmesan gives you the savoury depth.

## FAQ

### Can I use any seafood?
Yes — any mix of prawns, squid, mussels or firm fish works, depending on what you like.

### Can I add other vegetables?
Absolutely — red pepper or grated carrot both add body and sweetness.

### Can I make it ahead?
Yes — prepare it, refrigerate it, and reheat it in the oven before serving.

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Source: https://hanakoleah.com/en/egyptian-cuisine/egyptian-seafood-tagine-recipe
Edited by: Marwa Mohamed
Last updated: 2026-10-29