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Moroccan Paella

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

10 mins Prep Time 40 mins Cook Time
10 mins Prep Time
40 mins Cook Time
  • 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.

  • 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.

  • Heat the stock and gradually add to the rice, stirring occasionally.

  • 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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