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Moroccan Paella
Ingredients
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1 teaspoon Mild Chilli Powder
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2 tablespoons Paprika
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2 tablespoons Coriander Leaf
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1 tablespoons Garlic Cooking Paste
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1 tablespoons Ground Cumin
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Juice of 1 lemon
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1 tablespoons olive oil
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2 boneless, skinless chicken breasts, cut into large chunks
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450 gram (1 pound) shellfish and mixed fish, cubed
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225 gram (8 ounce) long grain rice
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1.2 litres stock
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Schwartz Sea Salt and Black Pepper to season
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Lime wedges to garnish
Key Products
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.
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