Small Tagines of Langoustines with Paprika

Delicate, flavorful, and beautifully spiced, this Tagine of Langoustines with Paprika is a seafood lover’s dream. The tender langoustines soak up the rich, smoky notes of paprika and other warm spices, creating a dish that’s both elegant and comforting. Perfect for special occasions or when you want to treat yourself to something a little more refined, this tagine brings a coastal twist to traditional North African flavors.

Originating from Spain, smoked paprika comes from dried peppers smoked in a smoker. Commonly used in Mediterranean cuisine, it gives dishes an extraordinary flavor.

Ingrédients of Tagines of Langoustines with Paprika

For 2 people

• 4 to 8 langoustines (depending on size)
• 1 onion
• 1 slice of fresh ginger
• 1 large tomato
• 2 tablespoons of chopped coriander leaves
• 1 teaspoon of smoked paprika
• A pinch of saffron threads
• 1 tablespoon of powdered sugar
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper

How do you prepare langoustines?

1 Peel and finely slice the onion and ginger. Blanch the tomato in boiling water for 15 seconds, peel it, remove the seeds, and cut it into small cubes.

2 In a pot, sauté the langoustines on high heat with olive oil for only 1 minute on each side, just long enough to firm them up and change their color. Remove them and set them aside.

3 Lower the heat and cook the onion for 5 to 10 minutes in the cooking oil of the langoustines, until it becomes translucent. Add the diced tomato, paprika, saffron, half of the coriander, and ginger. Sprinkle with sugar, salt, and pepper, then continue cooking for 5 to 10 minutes on low heat.

4 Add the langoustines to the sauce. Cover and simmer for another 5 minutes gently. Serve in two small tagine dishes, sprinkling the remaining coriander just before serving.

Alternatively, you can prepare these langoustines with regular paprika.:

Conclusion

This Tagine of Langoustines with Paprika is more than just a meal—it’s a flavorful journey that brings the sea to your table with a touch of spice and tradition. Whether you’re serving it to impress guests or enjoying a quiet dinner, its rich aroma and tender seafood will leave a lasting impression. Serve it warm, with love, and let every bite speak of coastal charm and culinary comfort.

FAQ – Frequently Asked Questions

1. What are langoustines?
Langoustine are small, sweet, lobster-like shellfish, also known as Norway lobsters or scampi. They have a delicate texture and mild flavor that pairs well with spices.

Q: Can I replace langoustines with another type of seafood?
A: Yes, you can substitute langoustine with shrimp, prawns, or even scallops. Just adjust the cooking time accordingly to avoid overcooking.

Q: What if I don’t have smoked paprika?
A: You can use regular paprika, but the flavor will be milder and less smoky. Adding a touch of chili powder or cumin can help deepen the taste.

Q: Is it necessary to use saffron?
A: Saffron adds a unique aroma and color, but if unavailable, you can skip it or use a pinch of turmeric as a budget-friendly alternative.

Q: Can I prepare this dish ahead of time?
A: Yes, the sauce can be made in advance. Add the langoustines and reheat gently just before serving to maintain their texture.

Do I need a traditional tagine pot to make this recipe?
While a traditional tagine pot enhances the experience, you can also use a heavy-bottomed pot with a tight-fitting lid or a Dutch oven to achieve similar results.