paella with a moroccan twist

Prawn

Paella with a Moroccan Twist

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 dish

Ingredients

  • 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
  • pinch 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)

Directions

  • Season shrimp with paprika, cajun seasoning, salt and pepper; put aside in a bowl.
  • Prepare the veggies: In a large saute pan, heat the butter and olive oil.
  • Add the shallots, onions, garlic and pancetta; saute for 3 - 4 minutes.
  • Add the red bell pepper and asparagus, and saute for 4 -5 minutes.
  • Add capers and olives, and season w/ salt and pepper to taste.
  • Saute the veggie mix for about a another minute or two, and then transfer the mix into a bowl; set aside.
  • 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.
  • Turn up the heat to medium high, and add the seasoned shrimp to the pan, and saute for about 3 -4 minutes.
  • Add the diced tomato, saute for a minute, and then add the rice. Saute for a minut or so.
  • Add the marsala wine, and let the rice absorb the wine. for about 30 seconds.
  • Slowly add the chicken stock to the rice. Then, add the saffron. Simmer on low-medium, until the liquid is reduced by half.
  • Now add the veggie mix into the shrimp-rice mix; Sprinkle the whole mixture with paprika, cajun seasoning, salt and pepper
  • Cover and cook on low until all liquid is absorbed.
  • Garnish with the cilantro, parsley, pine nuts, walnuts and preserved lemons. Serve and Enjoy !

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