“I wanted Nadia to devise me a recipe for something like a paella, but not a paella, because that would be far too much faff,” explains one half of Disaster Chef team, Kaye Adams.
“There’s still a lot of chopping in this, but that’s what 10-year-olds are for. We wouldn’t want a new generation of Disaster Chefs, would we?”
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Nutrition Facts
Pretend paella
Amount Per Serving
Calories 566
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 252mg84%
Sodium 1192mg52%
Potassium 573mg16%
Carbohydrates 76g25%
Fiber 4g17%
Sugar 8g9%
Protein 29g58%
Vitamin A 1419IU28%
Vitamin C 32mg39%
Calcium 202mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Pretend paella
A cheat dish ideal for a quick supper
Servings: 4
Calories: 566kcal
Equipment
- Large frying pan
Ingredients
- 3 tbsp olive oil
- 2 onions sliced
- 3 medium tomatoes cut into 8
- 3-6 garlic cloves finely chopped
- 300 g basmati rice
- pinch of saffron threads
- 1 tsp smoked paprika heaped (optional)
- 150 ml dry sherry or white wine
- 400 ml hot fish stock (from a cube is fine)
- 400 g pack of frozen seafood mix
- 100 g frozen peas
- lemon wedges to serve
- handful of chopped parsley leaves to serve
Method
- Heat the oil in a large frying pan over a medium heat. Add the onions and garlic and cook for two to three minutes, stirring, until softened. Add the tomatoes and stir.
- Add the rice, saffron and paprika (if using), and stir for one minute.
- Pour in the sherry or wine. Increase the heat to bring up to the bubble for one minute, stirring to burn off the alcohol, then reduce the heat to medium.
- Add the stock and seafood mix, cover, and simmer very gently for 15 minutes over a low heat, or until the rice and fish are cooked. Add the peas three minutes before the end. Don’t stir.
- When the rice is tender and the liquid is absorbed, you’re ready to go, with a good squeeze from the lemon wedges, and a flourish of chopped parsley.
- Tip: Feel free to add chunks of fried chorizo, if you eat meat.
Nutrition
Calories: 566kcal | Carbohydrates: 76g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 252mg | Sodium: 1192mg | Potassium: 573mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1419IU | Vitamin C: 32mg | Calcium: 202mg | Iron: 4mg
Nadia And Kaye Disaster Chef by Nadia Sawalha and Kaye Adams, photography by Mark Adderley, is published by DK.
Try Nadia and Kaye’s easy pea soup recipe.
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