Frugal Moroccan Paella Recipe

Name: Frugal Moroccan Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil for pan; 4 small chicken breasts or thighs, skin and bone in; 1/2 pound chorizo; 1 red bell pepper, cored and cut into 1/2 inch lengths; 1 large yellow onion, chopped; 1 small leek, sliced into rounds; 6 cloves garlic, peeled, minced; 2 heirloom tomatoes, grated, skinned, seeded, and drained; 1/2 cup dry white wine; 1 teaspoon hot paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 teaspoons fresh lemon zest; fresh milled pepper to taste; kosher salt to taste; 4 1/2 cups homemade seasoned chicken broth; 10 threads of Spanish saffron; 1 1/2 cups Bomba or other short grain rice; 10 black mussels, cleaned; 1/2 pound butternut squash, peeled and cut into long 1/2 inch wide by 6 inch long lengths; 1 parsnip, peeled and cut into thin long lengths; 1 small turnip, peeled and cut into thin strip lengths; 1 small carrot, peeled and coarsely julienned; 10 ounces chick peas, cooked; 2 ounces dried apricots, sliced thin; 1 ounce dried white currants or yellow raisins; 1 tablespoon hot red pepper flakes; 2 tablespoons olive oil; fresh chopped flat leaf parsley and cilantro for garnish; 8 lemon wedges for garnish

Servings: persons

olive oil for pan
4 small chicken breasts or thighs, skin and bone in
1/2 pound chorizo
1 red bell pepper, cored and cut into 1/2 inch lengths
1 large yellow onion, chopped
1 small leek, sliced into rounds
6 cloves garlic, peeled, minced
2 heirloom tomatoes, grated, skinned, seeded, and drained
1/2 cup dry white wine
1 teaspoon hot paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons fresh lemon zest
fresh milled pepper to taste
kosher salt to taste
4 1/2 cups homemade seasoned chicken broth
10 threads of Spanish saffron
1 1/2 cups Bomba or other short grain rice
10 black mussels, cleaned
1/2 pound butternut squash, peeled and cut into long 1/2 inch wide by 6 inch long lengths
1 parsnip, peeled and cut into thin long lengths
1 small turnip, peeled and cut into thin strip lengths
1 small carrot, peeled and coarsely julienned
10 ounces chick peas, cooked
2 ounces dried apricots, sliced thin
1 ounce dried white currants or yellow raisins
1 tablespoon hot red pepper flakes
2 tablespoons olive oil
fresh chopped flat leaf parsley and cilantro for garnish
8 lemon wedges for garnish

1
Heat the oil in the paella pan. Brown the chicken breasts seasoned with salt and pepper very well with the chorizo. Remove to a plate for later. When cool, cut up the chicken into smaller pieces. Cook the red pepper until limp in the paella pan. Remove that to a plate as well.
2
Add the garlic, chopped onions, and leek to the paella pan and saute until translucent. Add the grated tomato to make the sofrito. Cook until it turns darker. Add the wine and reduce until it reaches a compote consistency for the sofrito. Add the paprika, cumin, coriander, and lemon zest. Season with salt and pepper.
3
Heat the chicken stock in a sauce pan. Remove a small quantity, a half a cup or less and parboil the squash, turnip, parsnip and carrot in it. Add the saffron and let stand. Pouring the saffron-infused broth back to the sauce pan, set the parboiled vegetables aside. Make sure the broth is seasoned with enough salt and pepper.
4
Add the rice to the sofrito base in the paella pan. Distribute the rice evenly in the pan. Arrange all the vegetables, chicken, sausage, mussels, and fruit on top in the pan. Pour 4 1/4 cups of the heated stock on top, reserving the rest for later. Bring to a vigorous simmer on medium high. When the rice reaches the same level as the liquid, about 10 minute, reduce the heat to medium low. Continue to simmer gently rotating the pan if necessary. When the liquid is absorbed test a grain of rice. It should be al dente with a tiny dot in the center. If it is not quite done, then add the remaining broth to the pan and cook a few more minutes.
5
To make the socarrat, increase the heat to medium high and rotate the pan. Cook for about 2 minutes until the bottom layer of rice caramelizes. If you smell burning, remove the pan from heat right away. Then when the rice has become crusty, remove the pan from heat, cover and let rest for about 5 minutes.
6
Meanwhile heat a small pan. Add the hot pepper flakes. Add the olive oil and stir. Take off the heat and pour into a tiny bowl. Put this harissa in the center of the paella pan. Add some fresh chopped herbs and lemon wedges around the paella dish and invite your company to the table.

1437

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: olive oil for pan, 4 small chicken breasts or thighs, skin and bone in, 1/2 pound chorizo, 1 red bell pepper, cored and cut into 1/2 inch lengths, and more.

Yes, Frugal Moroccan Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frugal Moroccan Paella

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