Paella

Paella

for 4

Prep: 15 mins Cooking: 50 mins

1 tbsp oil (I used spray oil instead)
1 large onion, finely chopped
2 cloves garlic, finely chopped
225g/ 80z lean chicken breast, diced
2 medium tomatoes, skinned and chopped
1 red pepper, diced
200g/ 7 oz long-grain rice (I used arborio/ risotto rice instead)
1/4 tsp powdered saffron (couldn't get this, used cumin for the colour instead)
575 ml/ 1 pint chicken stock
175g/ 60z tiger prawns, cooked
200g pack of mixed seafood
2 small chorizo sausages, chopped
1 tbsp chopped fresh parsley
8 fresh mussels (optional)
2 x 115g/ 4 0z chicken wings, roasted, skin removed (optional)

Heat the oil and saute the onion and garlic for 5 mins. Add chicekn breast and cook until evenly white. In separate pan saute the tomatoes and peppers for 5 mins. Add to other ingredients.

Add the rice and saffron (cumin) and cook for 3 mins seasoning to taste. Stir in stock and boil for 2 mins, then add prawns, mixed seafood and chorizo. Reduce heat and simmer for 25 mins (or until rice is soft). Add more water if the rice isn't cooking through and is starting to stick to bottom of pan.

Stir in parsley and top with cooked chicken wings and mussels.

Points work out at 7.5 per serving without chicken wings and mussels or 8.5 with. This is based on the cals and fat posted on the recipe but I'm sure you could shave off more points if you wished by using spray oil for eg. I didn't add the tiger prawns either as the seafood mix already had a few in it. It went down a treat! Enjoy!

Paella  

No Count recipe

Originally from WW magazine

Serves 4

1 lge chopped onion
150g tomatoes peeled + chopped
4 garlic cloves chopped
200g rissoto rice {i used long grain}
1 pt hot stock
2 tbs paprika
2 tsp chilli powder {optional}
pinch of saffron threads { i used 1/2 tsp turmeric }
150g frozen peas
400g mixed sea food - defrosted
lrg hand full chopped fresh parsley
1 lemon cut into wedges

Cook onion+ garlic with fry light
Add rice , cook for 2 mins
Add stock, paprika, saffron, tomatoes etc cook 25 mins
Scatter seafood on top, stir in and cover pan for 5 mins
Serve with parsley = lemon

PAELLA

2 teaspoon saffron strands   ( or turmeric)
1 chicken stock cube , dissolved in 1.2 litres boiling water
1 spray low-fat cooking spray
1 clove garlic, crushed
1 large onion, chopped
50 g cooked frozen peas
1 medium red and i medium   green   pepper, deseeded and chopped
350 g dried rice, risotto
225 g squid, rings (best raw)
350 g king prawns, in shells   (best raw)
350 g chicken breast, uncooked, skinless, chopped
2 tablespoon parsley, chopped, fresh
1 bag live mussels
1 juice from 1/2 lemon(s)
1 pinch salt, and freshly ground pepper


Clean and check mussels.Put in a large saucepan with no water and cook until all shells open - discard any that don't open.
Add saffron strands to hot stock. Infuse for 10 - 15 minutes.
Heat a very large frying pan or wok. Spray with low fat cooking spray. Add garlic, onion and peppers. Cook, stirring, for 3-4 minutes, until softened.