Moroccan Paella

Moroccan Paella

By: Schwartz UK

March 11, 2026

Chicken and shellfish marinated in Coriander Leaf, Cumin Seed and Paprika, cooked with rice and stock for a delicious and hearty dish. Perfect for a summer celebration or weekend meal.

Recipe Info

  • Prep Time:

    10 minutes

  • Cook Time:

    40 minutes

  • Servings:

    4

  • User Rating:

Ingredients

Nutrition Information

(per serving)

Chicken and shellfish marinated in Coriander Leaf, Cumin Seed and Paprika, cooked with rice and stock for a delicious and hearty dish. Perfect for a summer celebration or weekend meal.

Key products

A clear glass jar of Schwartz Chilli Powder, 38G with an orange and black lid and a label featuring a red chili pepper and a 100 percent natural seal.
A loaf of savory swirl bread is sliced on a wooden cutting board, served with butter and a side salad.

Mild Chilli Powder

£2.30

A clear glass jar of Schwartz Paprika 40G is shown against a white background.
A delicious meal of chicken paprikash is served in two bowls, with a small bowl of Schwartz Paprika 40G and fresh tomatoes on the side.

Paprika

£2.30

A clear glass Schwartz Coriander Leaf 7G Jar with a green and black lid containing finely ground dried herbs.
An overhead shot shows grilled shrimp served with a green herb sauce on two blue ceramic plates from the Barrel collection, garnished with fresh lemon wedges.

Coriander Leaf

£2.30

A clear glass jar of Schwartz Cumin Ground 37G is shown against a plain white background.
A large pan of delicious seafood paella with prawns and mussels gets its aromatic flavor from Schwartz Cumin Ground 37G, served with fresh lime wedges.

Ground Cumin

£2.30

Sea Salt and Peppercorn Grinders Bundle

Sea Salt and Black Peppercorns Grinders Set

£5.50

Instructions

Instructions

  1. Place the Chilli Powder, Paprika, Coriander Leaf, Cumin, garlic and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.
  2. Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.
  3. Heat the stock and gradually add to the rice, stirring occasionally.
  4. In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the prawns or mixed fish for 3 minutes and add to the rice. Stir carefully, season as desired with salt and pepper. Top with mussels and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.

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