Moroccan Paella

• 1 teaspoon chili flakes
• 2 tablespoons paprika
• 2 tablespoons dried cilantro
• 1 tablespoon garlic, crushed
• 1 tablespoon ground cumin
• 1 lemon, juice
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into large chunks
• 1 lb seafood, cubed (mixed fish and shellfish)
• 8 ounces long grain rice
• 2 pints chicken stock
• salt and pepper
• lime, wedges, to garnish

1. Place the chili, paprika, cilantro, garlic cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.
2. Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.
3. Heat the stock and gradually add to the rice, stirring occasionally.
4. In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.

chili flakes, paprika, cilantro, garlic, ground cumin, lemon, olive oil, chicken breasts, seafood, long grain rice, chicken, salt, lime

Taken from www.food.com/recipe/moroccan-paella-450209 (may not work)