Moroccan Paella

Moroccan Paella

Moroccan Paella

Prep Time
10 Minutes
Cook Time
40 Minutes
Chicken and shellfish marinated in Coriander Leaf, Cumin Seed and Paprika, cooked with rice and stock for a delicious and tasty meal.
  • 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


  • 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.