Morrocan paella
From mrgresch 15 years agoIngredients
- 2 lg boneless chicken breast meat cut into 1 in chunks shopping list
- 1/2 lb squid cut into rings shopping list
- 1 lb haddock fillets cut into 2 in chunks shopping list
- 1 lb fresh shrimp peeled and deviened shopping list
- 1/2 lb scallops shopping list
- 1 lb fresh mussels scrubbed shopping list
- 1 1/2 cups long grain rice shopping list
- 2 TBS olive oil shopping list
- 1 bunch green onions cut into strips shopping list
- 2 zuchinni cut into strips shopping list
- 1 red pepper cut into strips shopping list
- 1 1/2 cups chicken stock shopping list
- 1 cup tomatoes with juice shopping list
- marinade below shopping list
- 4 fresh chillies like serrano chopped shopping list
- 1/4 cup chopped cilantro shopping list
- 1 TBS ground cumin shopping list
- 1 TBS paprika shopping list
- 1/4 cup olive oil shopping list
- juice of 1 lemon shopping list
- 2 garlic cloves chopped shopping list
How to make it
- In a food processor make the marinade by adding all ingredients, salt to taste. In a bowl add the chicken and half of the marinade. In a seperate bowl add the seafood except the mussels and use the other half of the marinade. Allow to marinade 2 hrs. In a paella pan, or a lg skillet add 2 tbs olive oil and fry the chicken ( reserve marinade) on a high heat to brown. lower heat to low and add the scallion, and stir for 1 minute, add the red pepper,zuchinni and stir 3 minutes. Transfer the chicken and vegetables to seperate plates. Take all the marinade and put in the pan and scrape for 1 minute. Add the rice and a little more oil and coat the rice ( around 2 minutes) add the stock, tomatoes,chicken, and bring to a boil. Cover the pan with a lid or foil and reduce heat to low and simmer 15 minutes. Add the remaining ingredients and cover again and cook another 10 minutes or until the fish is cooked andmussels open.
People Who Like This Dish 5
- elgab89 Toronto, CA
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- mrgresch Milwaukee, WI
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