Moroccan Paella

1 tsp Schwartz Easy Chilli
2 tbs Schwartz Paprika
2 tbs Schwartz Coriander Leaf
1 tbs Schwartz Easy Garlic
1 tbs Schwartz Cumin Ground
Juice of 1 lemon
1 tbs olive oil
2 boneless, skinless chicken breasts, cut into large chunks
450g (1lb) shellfish and mixed fish, cubed
225g (8oz) long grain rice
1.2 litres (2 pints) stock
Schwartz Sea Salt and Black Pepper to season
Lime wedges to garnish

STEP 1

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.



STEP 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.



STEP 3

Heat the stock and gradually add to the rice, stirring occasionally.



STEP 4

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.