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Moroccan Paella

Name: Moroccan Paella
Yield: 1
Ingredients: 1 chilli powder mild; 2 paprika; 2 coriander leaf; 1; 1 cumin ground; Juice of 1 lemon; 1 olive oil; 2 boneless, skinless chicken breasts, cut into large chunks; 450 (1 ) shellfish and mixed fish, cubed; 225 (8 ) long grain rice; 1.2 (2 ) stock; Schwartz Sea Salt and Black Pepper to season; Lime wedges to garnish

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 tasty meal.

Ingredients

Step 1
1 chilli powder mild
2 paprika
2 coriander leaf
1
1 cumin ground
Juice of 1 lemon
1 olive oil
2 boneless, skinless chicken breasts, cut into large chunks
450 (1 ) shellfish and mixed fish, cubed
225 (8 ) long grain rice
1.2 (2 ) stock
Schwartz Sea Salt and Black Pepper to season
Lime wedges to garnish

Nutrition Information

(per serving)

Chicken and shellfish marinated in Coriander Leaf, Cumin Seed and Paprika, cooked with rice and stock for a delicious and tasty meal.

Key products

Mild Chilli Powder

£2.15

Paprika

£2.15

Coriander Leaf

£2.15

Ground Cumin

£2.15

Instructions

Place the Chilli, Paprika, Coriander Leaf, Garlic, Cumin 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.*
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.*
Heat the stock and gradually add to the rice, stirring occasionally.*
In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.*