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.

Chicken & Chorizo Paella

I came across this on Minimins but couldn’t find it again to let you know the author. This is really yummy and would be great with prawns and mussels. Experiment with different vegetables, meats and seafood to get your perfect combination.

Serves 2

Extra Easy – Approx 5.5 syns per portion (dependent on the brand of Chorizo using)

Ingredients

2 Chicken fillets, sliced and seasoned

50g Chorizo ring, sliced (approx 11 syns)

1 large Red Onion, diced

1 Red or Yellow Pepper, sliced

2 Garlic cloves, finely chopped

150g Paella rice

Handful of Frozen Peas

1pt Chicken Stock

Pinch of Saffron

Dried Herbs
Chicken Seasoning (or something similar)

Salt and Black Pepper

Frylight

Method
1. Add the saffron to the hot chicken stock and leave to infuse. Put the raw chicken in a bowl and coat with chicken seasoning, the garlic and mixed herbs.
2. Meanwhile, fry the onion and red pepper in a deep frying pan sprayed with frylight until soft.
3. Add the garlic and chicken and fry until the chicken is sealed.
4. Add the chorizo and rice and fry until the rice has been mixed through.
5. Add the stock, saffron, herbs and peas and season.
6. Stir everything through and bring to the boil. Reduce to a simmer and leave for 20 minutes or until the stock has been absorbed and the rice is cooked through. Do not stir the mixture once it is simmering!