Moroccan Paella By Schwartz


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.
2 tbsp Coriander Leaf
1 tbsp Cumin Ground Juice of 1 lemon
2 boneless, skinless chicken breasts, cut into large chunks
450 g shellfish and mixed fish, cube
1.20 litres stock
Sea Salt and Black Pepper to season
Lime wedges to garnish
Ingredients
2 tbsp Coriander Leaf
1 tbsp Cumin Ground Juice of 1 lemon
2 boneless, skinless chicken breasts, cut into large chunks
450 g shellfish and mixed fish, cube
1.20 litres stock
Sea Salt and Black Pepper to season
Lime wedges to garnish
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