Paella with a Moroccan Twist

By • October 18, 2010 • 2 Comments



Author Notes: I had some interesting ingredients on hand, such as Spanish the caramelized walnuts and Moroccan preserved lemons (which I just made) that I thought would be fun to try in a Paella dishLazizaBites

Serves 10

Shrimp Prep

  • 1 pound raw shrimp, shelled and deveined
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cajun seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 slice pancetta, diced (optional)
  • 1 tomato, chopped

Veggie Prep and Rice (Risotto)

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 slice pancetta, diced
  • 1 med red bell pepper, chopped
  • 16 stalks asparagus, chopped into 1 1/2 inch pieces
  • 2 tablespoons capers
  • 10 kalamata olives
  • sea salt and freshly ground pepper, to taste
  • 2 cups Arborio rice (risotto)
  • 1/4 cup marsala wine
  • pinches saffron threads
  • 4 cups organic chicken stock
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cajun seasoning
  • small handfuls Italian parsley, finely chopped
  • small handfuls cilantro, finely chopped
  • 6 tablespoons pine nuts, lightly toasted
  • 3 tablespoons caramelized walnuts, broken into smaller pieces
  • 2 tablespoons Moroccan preserved lemon (small pieces)
  1. Season shrimp with paprika, cajun seasoning, salt and pepper; put aside in a bowl.
  2. Prepare the veggies: In a large saute pan, heat the butter and olive oil.
  3. Add the shallots, onions, garlic and pancetta; saute for 3 - 4 minutes.
  4. Add the red bell pepper and asparagus, and saute for 4 -5 minutes.
  5. Add capers and olives, and season w/ salt and pepper to taste.
  6. Saute the veggie mix for about a another minute or two, and then transfer the mix into a bowl; set aside.
  7. In the same saute pan, heat 1 tbls butter and 1 tbls olive oil on medium heat, and then add the pancetta. Saute for a minute or so.
  8. Turn up the heat to medium high, and add the seasoned shrimp to the pan, and saute for about 3 -4 minutes.
  9. Add the diced tomato, saute for a minute, and then add the rice. Saute for a minut or so.
  10. Add the marsala wine, and let the rice absorb the wine. for about 30 seconds.
  11. Slowly add the chicken stock to the rice. Then, add the saffron. Simmer on low-medium, until the liquid is reduced by half.
  12. Now add the veggie mix into the shrimp-rice mix; Sprinkle the whole mixture with paprika, cajun seasoning, salt and pepper
  13. Cover and cook on low until all liquid is absorbed.
  14. Garnish with the cilantro, parsley, pine nuts, walnuts and preserved lemons. Serve and Enjoy !
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Tags: asparagus, Risotto, saffron, shrimp

Comments (2) Questions (0)

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almost 4 years ago LazizaBites

thank you!! It means a lot to me, coming from you!
those are the quickie preserved lemons (Bittman's recipe)

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almost 4 years ago onetribegourmet

Your Paella looks Delicious! Love the addition of preserved lemons!