Moroccan Paella recipe

Moroccan Paella recipe

This is a Moroccan version of the traditional Spanish dish is popular on the coast of Valencia. This Moroccan Paella recipe can serve a party of 6 people.


  • 2 large boneless chicken breasts 
  • about 5 ounces of prepared squid
  • 10 ounces of cod or baddock fillets
  • 8-10 raw shelled jumbo shrimp
  • 8 shelled scallops
  • trimmed and halved 12 ounces of raw mussels in shells
  • 1 1/3 cups of long grain rice
  •  2 tablespoons of sunflower oil
  • 1 bunch of scallions, cut into strips
  • 2 small zucchini, cut into strips
  • 1 cored, seeded, red bell pepper cut into strips
  • 1 2/3 cups of chicken stock
  • 1 cup of canned puréed tomatoes. 
  • salt and ground black pepper
  • sprigs of cilantro and lemon wedges for garnish

Ingredients for the marinade:

  • 2 seeded red chiles
  • good handful of fresh cilantro
  • 2-3 teaspoons of ground cumin
  • 1 tablespoon of paprika
  • 2 garlic cloves
  • 3 tablespoons of olive oil
  • 1/4 cup of sunflower oil
  • lemon juice of 1 lemon

How to prepare:

  1. Begin by making the marinade. Place all the ingredients in a food processor with 1 teaspoon of salt and process until thoroughly blended.

  2. Skin the chicken and cut into bite-size pieces. Place these in a glass or ceramic bowl.

  3. Slice the squid into rings, skin the fish, if necessary, and cut into bite-size chunks. Place the fish and shellfish (apart from the mussels) in a separate glass or ceramic bowl. Divide the marinade between the fish and chicken, stir well. Cover with a plastic wrap and let marinate for about 2 hours.

  4. Scrub the mussels, discarding any that do not close when tapped sharply, reserve in a bowl in your refrigerator until ready to use. Place the rice in a bowl and cover with boiling water, set aside for about 30 minutes.

  5. Drain the chicken and fish, and reserve the marinade from each separately. Heat the oil in a wok, balti pan or paella pan and fry the chicken pieces for a few minutes, until lightly browned.

  6. Add the scallions to the pan, fry for 1 minute and then add the zucchini and red pepper strips and fry for another 3-4 minutes, until slightly softened. Remove the chicken and then the vegetables and place on separate plates.

  7. Use a spatula to scrape all the marinade into the pan and cook for 1 minute. Drain the rice, add to the pan and stir-fry for 1 minute. Add the chicken stock, puréed tomatoes and reserved chicken, season with salt and pepper and stir well.

    Bring the mixture to a boil, then cover the pan with a large lid or foil and simmer very gently for 15-20 minutes, until the rice is almost tender.

  8. Add the reserved vegetables to the pan and place all the fish and mussels on top. Cover again with a lid or foil and cook over medium heat for 10-12 minutes, until the fish is cooked and the mussels have opened.

  9. Discard any mussels that have not opened during the cooking. Serve with garnished sprigs of cilantro and lemon wedges.

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