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| Meats
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| Dessert
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mustard oil info
| General Recipes
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| Fish And Seafoods
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Cooking receipe to make spiced moroccan seafood pilaff under category Aga Recipes. You may find some video clips related to this receipe below.
spiced moroccan seafood pilaff
For the marinade:
3 medium red chillies
5 level tbsp chopped fresh coriander
4 1/2 level tsp ground cumin
1 level tsp saffron strands
9 garlic cloves
150ml olive oil
100ml lemon juice
1level tsp ground mild paprika
2 level tsp salt
For the pilaff:
450g skinless boned chicken thighs
450g fresh or frozen raw shellfish and seafood eg. squid prawns and scallops
725g skinless cod or haddock fillet
750g raw mussels in shells
725g onion
175g celery
2 red peppers
175g piece chorizo sausage
2 tbsp oil
275g long grain white rice
900ml chicken stock
400 g can chopped tomatoes
salt and freshly ground black pepper coriander sprigs and lemon quarters to garnish
Deseed and roughly chop the chillies. Place them in a food processor with all the remaining marinade ingredients. Process for 1 minute or until smooth. Place the chicken thighs in a bowl and mix with half the marinade.
Cover for at least 2 hours or overnight. Prepare the shellfish and seafood mix: cut the squid into 5mm rings shell the prawns tnm and halve the scallops.
Cut the cod or haddock into bite size pieces.
Place the fish and shellfish m a bowl with the remaining mannade.
Cover for 2 hours or overnight.
Scrub the mussels pull off the beards and discard any open ones then cover and refrigerate.
Chop onion.
Cut celery red peppers and chorizo sausage into fingerlength strips.
Heat oil in a large 5 to 6 litre flameproof casserole.
Fry celery red pepper and chorizo for 2 to 3 minutes on the boiling plate.
Set aside.
Dram the chicken and all the seafood reserving the marinade.
Cover the seafood and return to the fridge.
Add the chicken pieces to the pan in batches and fry them for 2 to 3 minutes or until they are lightly golden on each side.
Set aside.
Add the onion to the pan cook for 10 minutes in the simmering oven.
Add the marinade and bring to the boil. Bubble on boiling platefor 1 minute.
Add the rice and stir on the simmering plate for 1 minute.
Add the chicken stock and the chopped tomatoes.
Bring to the boil stirring all the time to prevent sticking.
Return the chicken to the rice mixture and season well.
Cover tightly with foil or the pan lid and cook at in the roasting ovenwith the grid shelf on the floor for 30 minutes.
Return celery pepper and chorizo sausage to pan.
Place the marinated seafood fish and mussels on top.
Cover and bring to the boil on the boiling plateshaking the pan occasionally.
Return to the roasting ovenfor 10 to 20 minutes or until mussels have opened (discard any closed ones).
Leave to stand covered in the simmering ovenfor 10 minutes.
Adjust seasoning garnish with coriander and lemon.
A wonderful combination of flavours makes this a very robust and colourful dish which looks particularly good in a large shallow cast iron casserole.
Serves 8
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