Cheat's seafood paella

 

Cheat's seafood paella
From the kitchen of  FROGVG

servings |  4
estimated Points® per serving | 3

120g cockles in vinegar
80g mussels in vinegar
200g tin tuna in brine
small portion raw skinless salmon fillet
400g tin chopped tomatoes
mixed herbs
spray oil
1 onion
1 large leek
10 baby sweetcorn
1 clove garlic
300g cooked rice
1/8 pint veg or fish stock
dried mixed herbs

First prepare the vegetables and seafood. Crush the garlic, chop the onion and slice the leek. Snap the baby corns in two. Grill the salmon and then flake it into small flakes. Make up the stock according to the instructions on the packet and spray a large frying pan with oil. Cook the rice according to the intructions on the pack.

Heat the frying pan and then add the crushed garlic, onion and some dried mixed herbs. Cook for a few minutes over a moderate heat and then add the leeks and baby corn. Cook for a few minutes and add a little more spray oil if necessary. Stir the mixture to make sure that all the vegetables are coated in the onion and herb mixture. Add the tinned tomatoes and stir well. Cook for about 10 minutes until the leeks are softened and the circles have separated. Add all the seafood and then the cooked rice. Stir well. Cook for 5 minutes to allow all the seafood to heat through and release moisture. If the mixture is a little dry add stock until it is moist. Serve immediately.  

I make this recipe and have it for dinner one day (I only cook for one) and then have enough left over for dinner the next day and 2 lunches (it's nice cold too). It's best to use cockles and mussels in vinegar to add a bit more taste to the recipe.
You can use any fish you like - try swapping the salmon for 1 1/2 points worth of prawns. If using salmon and you can't be bothered to grill the salmon then cut it into chunks with a pair of scissors and then microwave for about a minute.