* Percent Daily Values are based on a 2000 calorie diet.
Pretend paella
A cheat dish ideal for a quick supper
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Spanish
Servings: 4
Calories: 566kcal
Author: Nadia Sawalha and Kaye Adams
Equipment
Large frying pan
Ingredients
3tbspolive oil
2onionssliced
3medium tomatoescut into 8
3-6garlic clovesfinely chopped
300gbasmati rice
pinch of saffron threads
1tspsmoked paprikaheaped (optional)
150mldry sherryor white wine
400mlhot fish stock(from a cube is fine)
400gpack of frozen seafood mix
100gfrozen peas
lemon wedgesto serve
handful of chopped parsley leavesto 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.