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Moroccan Paella
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 50 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- North African
Cooking Method
- Stovetop
Difficulty
- Medium
Dietary
- mixed
Allergens
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Moroccan Paella brings together 1 teaspoon chili flakes, 2 tablespoons paprika, 2 tablespoons dried cilantro in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 teaspoon chili flakes
- 2 tablespoons paprika
- 2 tablespoons dried cilantro
- 1 tablespoon garlic, crushed
- 1 tablespoon ground cumin
- 1 lemon, juice
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into large chunks
- 1 lb seafood, cubed (mixed fish and shellfish)
- 8 ounces long grain rice
- 2 pints chicken stock
- salt and pepper
- lime, wedges, to garnish
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Instructions
Place the chili, paprika, cilantro, garlic cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.
Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.
Heat the stock and gradually add to the rice, stirring occasionally.
In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.
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