Delicious Moroccan Paella: An Easy One-Pan Meal

Delicious Moroccan Paella – Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is the perfect base for tantalizingly fresh protein and with just a small touch, has been moroccanized in this recipe. Chicken and shellfish marinated in Coriander Leaf, Cumin Seed, and Paprika, cooked with rice and stock for a delicious and tasty meal.

Delicious Moroccan Paella Recipe

Ingredients:

• For the Marinade:
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • Salt and pepper to taste
• For the Paella:
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 bell peppers (red and yellow), chopped
  • 2 tomatoes, chopped
  • 2 cups Basmati rice
  • 4 cups chicken broth
  • 1 pinch saffron threads
  • 1/2 cup green peas
  • 1/2 cup chickpeas, drained and rinsed
  • 1 lb chicken thighs, cut into bite-sized pieces
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels, cleaned
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions for Delicious Moroccan Paella:

1. Marinate the Chicken:
   • In a bowl, combine cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, olive oil, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour.
2. Prepare the Saffron:
   • In a small bowl, soak the saffron threads in a few tablespoons of warm water for about 10 minutes.
3. Cook the Paella:
   • In a large paella pan or wide skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and bell peppers, cooking until they are softened (about 5-7 minutes).
   • Add the chopped tomatoes and cook for another 3-4 minutes until they start to break down.
   • Stir in the Basmati rice and cook for 2-3 minutes, allowing it to absorb the flavors of the vegetables.
   • Pour in the chicken broth and the saffron along with its soaking water. Bring to a boil.
   • Add the marinated chicken pieces to the pan, spreading them evenly. Reduce the heat to low and simmer for about 15 minutes.
4. Add the Seafood and Vegetables:
   • Add the shrimp, mussels, green peas, and chickpeas to the pan. Continue to cook for another 10-15 minutes, or until the rice is tender, the chicken is cooked through, and the seafood is fully cooked (mussels should open, discard any that do not).
   • If the paella looks too dry, add a bit more broth or water. Avoid stirring the rice too much to get a nice socarrat (crispy bottom).
5. Serve:
   • Remove the paella from heat. Cover with a clean kitchen towel and let it rest for about 5 minutes.
   • Garnish with fresh parsley and serve with lemon wedges on the side.

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Health Benefits:

• Lean Protein: Chicken and seafood provide high-quality protein essential for muscle repair and growth.
• Rich in Vegetables: Bell peppers, tomatoes, and peas add fiber, vitamins, and minerals.
• Heart Health: Olive oil is a good source of monounsaturated fats, which are beneficial for heart health.
• Anti-inflammatory Spices: Spices like turmeric and cumin have anti-inflammatory properties.
• Balanced Meal: The combination of protein, vegetables, and rice makes it a balanced and satisfying meal.