Quick Seafood Paella
Serves 1
6½ points per serving
Serves 1
6½ points per serving
10 spray Fry Light Sunflower
1/4 onion, finely chopped
1/4 red pepper, sliced
1 clove garlic, chopped
1 small can tomatoes
1/4 teaspoon turmeric
75g dried long grain rice
1 portion Oxo vegetable stock cube made up with 2/3 pint water
160g seafood selection (mussels/squid/prawns)
50g cooked frozen peas
1 tablespoon parsley, chopped
1/2 lemon
1/4 onion, finely chopped
1/4 red pepper, sliced
1 clove garlic, chopped
1 small can tomatoes
1/4 teaspoon turmeric
75g dried long grain rice
1 portion Oxo vegetable stock cube made up with 2/3 pint water
160g seafood selection (mussels/squid/prawns)
50g cooked frozen peas
1 tablespoon parsley, chopped
1/2 lemon
Heat the oil in a large frying pan and cook the onion and
pepper for 5 minutes until softened. Stir in the garlic, tomatoes and turmeric
and cook for 1 minute more, stirring occasionally.
Tip in the rice and cook for 1 minute, stirring to coat the grains. Pour in
the stock, stir well and bring to the boil, then simmer uncovered for 8
minutes, stirring occasionally, until the rice is almost cooked and most of the
stock has been absorbed.
Add the seafood and peas and cook for 3-4 minutes more. Stir in the parsley
and season. Serve with lemon wedges.
Although number of servings is 1, this is a very generous
portion so could easily serve 2 people with steamed veggies.
