Moroccan Paella By Schwartz

Moroccan Paella By Schwartz
RatingDifficultyIntermediate
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Moroccan Paella By Schwartz
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.

 2 tbsp Paprika
 2 tbsp Coriander Leaf
 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
 1.20 litres stock
  Sea Salt and Black Pepper to season
 Lime wedges to garnish

Ingredients

 2 tbsp Paprika
 2 tbsp Coriander Leaf
 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
 1.20 litres stock
  Sea Salt and Black Pepper to season
 Lime wedges to garnish
Moroccan Paella By Schwartz

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