MOROCCAN PAELLA

Moroccan Paella image

Provided by English_Rose

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : Calories 417.4, Fat 9.1, SaturatedFat 1.8, Cholesterol 45, Sodium 433, Carbohydrate 59.1, Fiber 2.9, Sugar 4.7, Protein 23.9