Moorish Paella Recipe

Moorish Paella is a variation of the classic Spanish paella, infused with Moorish influences that include rich spices and flavors from North Africa. This dish combines traditional paella rice with a variety of meats like chicken or lamb, seafood, and vegetables, all enhanced by spices such as cumin, paprika, and saffron.

Moorish Paella Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 boneless chicken thighs (or lamb chunks), cut into pieces
• 200g (7 oz) chorizo or spicy sausage, sliced
• 12 large prawns (optional)
• 1 cup calamari rings (optional)
• 1 cup bomba or arborio rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• A pinch of saffron threads
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon (optional for Moorish flavor)
• 2 tomatoes, diced or grated
• 3 cups chicken or seafood stock
• 1/2 cup peas
• 1/2 cup green beans, chopped
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Prepare the Spices:
   • Soak the saffron threads in 1/4 cup of warm water for a few minutes to release its flavor.
2. Sauté Vegetables:
   • Heat olive oil in a large paella pan or wide, shallow skillet over medium heat.
   • Add the chopped onion, garlic, and both bell peppers, sautéing until they are soft and fragrant (about 5 minutes).
3. Cook the Meat:
   • Add the chicken pieces and chorizo to the pan, stirring occasionally until browned on all sides. If you’re using lamb, brown it as well.
   • Sprinkle cumin, paprika, turmeric, ground coriander, and cinnamon over the meat and vegetables, stirring to coat them with the spices.
4. Add Rice and Tomatoes:
   • Stir in the rice, allowing it to toast lightly in the pan for a minute or two.
   • Add the diced or grated tomatoes and cook for another minute.
5. Add Stock and Saffron:
   • Pour in the chicken or seafood stock along with the saffron water, stirring to combine.
   • Bring to a simmer, reduce the heat, and allow the rice to cook, absorbing the liquid.
6. Add Seafood and Vegetables:
   • If using seafood like prawns and calamari, add them to the pan about 10 minutes before the rice is fully cooked.
   • Stir in the peas and green beans, and cook until the rice is tender, and the seafood is cooked through.
7. Let the Paella Rest:
   • Once cooked, remove the paella from the heat and cover the pan with a clean kitchen towel. Let it rest for 5-10 minutes to allow the flavors to meld.
8. Garnish and Serve:
   • Garnish the paella with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.

Tips:

• Traditional touch: If possible, cook the paella over an open flame for a more authentic flavor.
• Sofrito: For a deeper flavor, you can prepare a sofrito by slowly cooking the onions, garlic, and tomatoes into a rich paste before adding the other ingredients.

Moorish Influences:

The combination of spices like cumin, coriander, and cinnamon reflects the Moorish heritage, bringing an exotic and rich flavor to the dish.

This Moorish Paella offers a delicious blend of Spanish and Moorish cuisines, perfect for gatherings and special occasions.