Moroccan Style Paella
Paella is a culinary odyssey of Morocco's fish-rich culture and stands as a testament to Morocco's love affair with fish, commonly enjoyed at beaches and coastal cities, Paella has found its place on Moroccan tables creating moments of pure bliss for locals and visitors alike. The communal aspect of sharing a Paella underscores the importance of food as a social experience in Moroccan culture.
Equipment
- 1 deep oven tray
- foil
Ingredients
- 4 tbsp Olive oil
- 1 Large onion diced
- 1 Red pepper diced
- ½ cup frozen peas
- 200 g Prawn and muscle mix mine were ready to eat but if you like the whole shell thing by all means add it, it looks fantastic and adds extra flavour
- 200 g Calamari (squid) sliced into rings
- 2 Large tomatoes peeled and chopped
- 2-3 cloves garlic grated
- 1¼ pints Fish stock (made with a stock cube) you can use chicken if you don't have fish
- 1 tsp Saffron or Saffron threads you can use turmeric if you don't have saffron
- 2 cups White rice
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
- 1 Ginger powder optional
- 1 tsp Dried red chilli flakes optional
- 1½ tsp Sweet paprika
- 1 tsp Crushed cumin
- 1 Lemon juiced
- 1 tsp Crushed coriander seed