Moroccan-style Paella

Ingredients

While the original Spanish Paella typically features ingredients like saffron, rice, and various meats, this Moroccan-style adaptation adds a unique twist. The dish incorporates Moroccan spices such as cumin, coriander, and cinnamon, along with seafood like shrimp, mussels, and squid. The use of preserved lemons and olives also adds a tangy and briny element to the dish. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 lb (450g) mixed seafood (shrimp, mussels, squid) 1 lb (450g) mixed seafood (shrimp, mussels, squid)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 preserved lemon, sliced 1 preserved lemon, sliced
• 1/2 cup (75g) green olives 1/2 cup (75g) green olives
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 75g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the ground cumin, ground coriander, ground cinnamon, smoked paprika, and saffron threads to the pan. Stir well to coat the vegetables in the spices.
3. 3.
   Add the rice to the pan and stir to combine with the spices and vegetables. Cook for 2-3 minutes, until the rice is slightly toasted.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   While the rice is cooking, prepare the seafood. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the seafood and cook until it is opaque and cooked through.
6. 6.
   Once the rice is cooked, gently fold in the cooked seafood, preserved lemon slices, and green olives. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Remove the pan from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before cooking.
• Preserved lemon — Rinse the preserved lemon slices under cold water to remove excess saltiness before adding them to the dish.

Tips & Tricks

• For a smoky flavor, you can grill the seafood before adding it to the paella.
• If you can't find preserved lemons, you can substitute with fresh lemon zest for a similar citrusy flavor.
• To enhance the aroma, toast the spices in a dry pan before adding them to the dish.
• Use a wide and shallow pan to ensure the rice cooks evenly and develops a delicious crust on the bottom.
• Allow the paella to rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Moroccan-style Paella hot, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the dish. It pairs well with a side of Moroccan bread or a simple green salad.

Presentation advice

Present the Moroccan-style Paella in the paella pan or a large serving dish, allowing the vibrant colors of the rice, seafood, and preserved lemon to shine through. Sprinkle some fresh cilantro on top for an added pop of green.