Seafood Risotto

This dish was inspired by a recent trip to Italy.

Serves 2

Extra Easy - 0 syns

Ingredients 

150g risotto rice
1pt fish stock
Pinch saffron
Mixed seafood
1 brown onion, finely chopped
1 garlic clove, finely chopped
Half a lemon, zest and juice
1 tbsp tomato purée
Handful frozen peas
Black pepper
Flat leaf parsley
Frylight

Method 

1. Make up the fish stock with a stock cube and 1 pint boiling water and add the saffron. Leave to infuse.
2. Fry the onions until soft in a frying pan sprayed with frylight then add the garlic. Once cooked add the tomato purée, lemon juice and zest, peas and the rice and season with the black pepper. Stir to combine.
3. Add a ladle of fish stock and stir until absorbed by the rice. Continue until all of the stock has been used and the rice is cooked (you may need to top up with boiling water).
4. Add the cooked seafood (I used king prawns, mussels and squid) and stir until warmed through.
5. Serve in bowls and top with chopped parsley and black pepper.

Seafood Paella

Serves 2-3

Extra Easy - 0 syns

Ingredients
200g Paella Rice
Mixed Seafood (prawns, mussels, calamari)
2 Garlic Gloves, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
400g tin of chopped Tomatoes
1 pt Fish Stock
Pinch of Saffron
1 tsp Smoked Paprika
Handful of broad beans
Salt & Black Pepper
Frylight

Method
1. Prepare the stock and add the saffron, leave to infuse.
2. Fry the onions and peppers in a flat bottomed frying pan or paella dish sprayed with frylight until soft.
3. Add the garlic and paprika and fry for 1 minute.
4. Add the tomatoes and simmer for 5 minutes.
5. Stir in the rice until it is coated in the ingredients and mixed through, then add the mixed seafood to the pan.
6. Pour over the stock and leave to simmer for 10 minutes. Take off the heat and cover the pan with tin foil and leave to rest for 10 minutes. Garnish with lemon wedges and serve with a sprinkling of parsley to finish the dish.

Crab Linguine

A yummy recipe I came up with in order to use up some crab meat I had in the cupboard.

Serves 2

Extra Easy - 0 syns, HEXa

Ingredients
1 tin of Chunky Crab Meat
Half a Red Chilli, finely chopped
2 Garlic cloves, finely chopped
2 Spring Onions, chopped
Handful of Tenderstem Broccoli
60g Parmesan, grated
150g Spaghetti/Linguine/Vermicelli 
1 tbsp Pasta water
Frylight
Salt & Black Pepper

Method
1. Cook your chosen pasta according to the packet instructions.
2. Fry the spring onion and broccoli in a frying pan sprayed with frylight until the broccoli has slightly softened. Add the garlic and chilli and fry for 2 minutes.
3. Add the crab meat to the pan and fry for a further minute.
4. Drain the pasta, reserving 1 tbsp of the pasta water and put back into the saucepan. Add the reserved pasta water and half of the Parmesan, along with the spring onion, garlic, chilli and seasoning and combine.
5. Dish into two pasta bowls and sprinkle over the rest of the Parmesan and serve.