Seafood Rice (Moroccan Paella)
If you were sitting in our family salon right now, I would serve you this. A northern Moroccan coastal specialty heavily influenced by Spain. Rice cooked with an abundance of seafood, saffron, and peas. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Ingredients
- Short-grain rice
- Shrimp
- Calamari
- Mussels
- Peas
- Bell peppers
- Tomatoes
- Saffron
- Fish broth
Step-by-Step Instructions
Prepare the ingredients
How do you achieve the authentic Moroccan flavor?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Sauté bell peppers
Cook to perfection
tomatoes
Cook to perfection
and calamari in a wide pan.
Cook to perfection
Add the rice and saffron
Cook to perfection
stirring to coat.
Cook to perfection
Pour in the hot fish broth and add the peas.
Cook to perfection
Arrange shrimp and mussels on top
Cook to perfection
cover
Cook to perfection
and cook until the liquid is absorbed and the rice is tender.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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