Moroccan-style Seafood Paella
Today, I'm taking you to Spain with a seafood paella reimagined with a Moroccan twist! This convivial dish is a journey of flavors: saffron is swapped for turmeric for a sunny touch, and fresh seafood brings its iodine scent. You know, paella is the celebration rice, the one shared with family on Sundays. Here, we add gentle spices to recall the souks of Marrakech. Serve it piping hot with a squeeze of lemon, and you'll see smiles light up around the table. It's a simple dish that smells like summer, even in winter!
Ingredients
- Round rice300 g
- Raw peeled prawns200 g
- Fresh mussels200 g
- Cooked octopus150 g
- Red bell pepper1
- Frozen peas100 g
- Onion1 medium
- Garlic2 cloves
- Canned crushed tomatoes200 g
- Turmeric1 tsp
- Sweet paprika1 tsp
- Halal vegetable stock cube1
- Olive oil3 tbsp
- Fresh parsleyfor garnish
- Salt and pepperto taste
Nutrition
Instructions
- 1
Heat olive oil in a large pan (or paellera). Sauté chopped onion and crushed garlic for 2 minutes. Add sliced bell pepper and tomatoes. Cook over medium heat for 5 minutes.
- 2
Sprinkle with turmeric, paprika, salt, and pepper. Pour in 600 ml hot water with stock cube. Bring to a boil.
- 3
Add rice in a rain. Stir once, then cook uncovered for 15 minutes over medium-low heat, without stirring.
- 4
Arrange prawns, cleaned mussels (discard open ones), chopped octopus, and peas. Continue cooking for 10 minutes until rice is tender and mussels open.
- 5
Turn off heat, cover with a clean cloth. Let rest 5 minutes. Sprinkle with chopped parsley and serve directly in the pan.
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