Name: Moroccan Paella By Schwartz
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan Recipes
Ingredients: 1 tsp Mild Chilli Powder; 2 tbsp Paprika; 2 tbsp Coriander Leaf; 1 tbsp Garlic Cooking Paste; 1 tbsp Cumin Ground Juice of 1 lemon; 1 tbsp olive oil; 2 boneless, skinless chicken breasts, cut into large chunks; 450 g shellfish and mixed fish, cube; 225 g long grain rice; 1.20 litres stock; Sea Salt and Black Pepper to season; Lime wedges to garnish

RatingDifficultyIntermediate

Yields4 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is the perfect base for tantalizingly fresh protein and with just a small touch, has been moroccanized in this recipe.

Moroccan Paella - Chicken and shellfish marinated in Coriander Leaf, Cumin Seed, and Paprika, cooked with rice and stock for a delicious and tasty meal.

1 tsp Mild Chilli Powder

2 tbsp Paprika

2 tbsp Coriander Leaf

1 tbsp Garlic Cooking Paste

1 tbsp Cumin Ground Juice of 1 lemon

1 tbsp olive oil

2 boneless, skinless chicken breasts, cut into large chunks

450 g shellfish and mixed fish, cube

225 g long grain rice

1.20 litres stock

Sea Salt and Black Pepper to season

Lime wedges to garnish