Fast and Easy paella

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Whip up this traditional Spanish dish straight from the storecupboard - it's low-fat too
  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 431
  • Carbohydrates 66
  • Saturated Fat 1
  • Sugar 5
  • Protein 34
  • Fat 5
  • Fiber 3
  • Salt 2.14


Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp each hot smoked paprika and dried thyme
  • 300g paella or risotto rice
  • 3 tbsp dry sherry or white wine (optional)
  • 400g can chopped tomatoes with garlic
  • 900ml chicken stock
  • 400g bag frozen seafood mix
  • juice ½ lemon, other half cut into wedges
  • handful flat-leaf parsley, roughly chopped
Seafood, chickpea & chorizo rice
Cut 150g chorizo into slices the thickness of a £1 coin. Fry for 5 mins until golden, then set aside, leaving its red oil in the pan. Follow the recipe as before, frying everything in chorizo oil instead. Once the rice is almost tender, stir in 400g can drained chickpeas and the fried chorizo. Simmer for 5 mins more until hot through.


Method

  1. Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
  2. Stir the frozen seafood into the pan and cover with a lid. Simmer for 5 mins, or until the prawns are cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.
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