Moroccan Paella

Moroccan Paella

Moroccan Paella

Prep Time
10 Minutes
Cook Time
40 Minutes
Ingredients
13
Servings
4
Chicken and shellfish marinated in Coriander Leaf, Cumin Seed and Paprika, cooked with rice and stock for a delicious and tasty meal.
Ingredients
  • 1 teaspoon Mild Chilli Powder

  • 2 tablespoons Paprika

  • 2 tablespoons Coriander Leaf

  • 1 tablespoons Garlic Cooking Paste

  • 1 tablespoons Ground Cumin

  • Juice of 1 lemon

  • 1 tablespoons olive oil

  • 2 boneless, skinless chicken breasts, cut into large chunks

  • 450 gram (1 pound) shellfish and mixed fish, cubed

  • 225 gram (8 ounce) long grain rice

  • 1.2 litres stock

  • Schwartz Sea Salt and Black Pepper to season

  • Lime wedges to garnish

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,38g
Paprika

Product Information

£ 1.70/unit,34g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Ground Cumin

Product Information

£ 1.70/unit,28g

Instructions

  • 1 Place the Chilli, Paprika, Coriander Leaf, 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.
  • 2 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.
  • 3 Heat the stock and gradually add to the rice, stirring occasionally.
  • 4 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.