Moroccan Ras-El Hanout Paella

720 co2 566 kcal

In Arabic, Ras El-Hanout means “head of the shop” implying a mixture of the best spices the seller has to offer. Therefore, the Ras El-Hanout and the saffron unite the Spanish and Moroccan flavors into one rich dish.

Ingredients

This recipe is for about 6-8 people paella party.

Learn more about ingredients & techniques with our EFL cooking guide

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  • 500

    g

    Spanish rice

  • 440

    ml

    vegetable stock

  • 120

    g

    purple onions

  • 3

    cloves of garlic

  • 1

    tsp

    red pepper

  • 150

    g

    peas

  • 250

    g

    vegan shrimp

  • 150

    g

    vegan calamari

  • 300

    g

    tomatoes

  • 2

    tsp

    oil

  • 1

    tsp

    Ras El-Hanout spice mix

  • 2

    tsp

    thyme

  • 1.5

    tsp

    Saffron or turmeric powder (for that pop of yellow color)

  • 4

    bay leaves

  • Salt and pepper to taste

  • 1

    tbsp

    oil

  • 1

    Lemon

  • 1

    chili (optional)

  • Fresh parsley or coriander for garnish

Recipe

  1. In a deep-dish pan, heat up some oil and cook the onions until caramelized.
  2. Add the garlic. If you want to add some heat, add some chili in this step!
  3. In a separate bowl, mix all the spices together with the oil. Add this into the deep-dish pan with caramelized onions and garlic.
  4. Once fragrant, add the chopped red peppers, vegan shrimp and calamari. Let it marinate in the mixture and cook for 3-5 minutes or until they looked cooked.
  5. Add the vegetable stock and rice. Let it cook for 10-15 minutes and be sure to check and stir so the rice doesn’t stick to the bottom of the pan.
  6. Add the tomatoes and peas into the rice, let it cook for a bit longer (5 minutes) until the rice looks ready.
  7. Garnish with some cut lemons, and parsley or coriander. Add even more chili (optional) for a bit of a kick!

Fun fact! In Arabic, Ras El-Hanout means “head of the shop” implying a mixture of the best spices the seller has to offer.