Moroccan Paella

Name: Moroccan Paella
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

13 ingredients

4 steps

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

Directions

1

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.
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.