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RECIPE OF THE DAY: Moroccan Paella

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

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 tsp Chilli Cooking Paste
 2 tbsp Paprika
 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
 Schwartz Sea Salt and Black Pepper to season
 Lime wedges to garnish

Ingredients

 1 tsp Chilli Cooking Paste
 2 tbsp Paprika
 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
 Schwartz Sea Salt and Black Pepper to season
 Lime wedges to garnish

Directions

Moroccan Paella

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