Paella

 

You will need: 1 red onion, 1 large red pepper, 1 large grated garlic clove, 1 lemon (zested then in wedges), 1tsp smoked paprika, 1 chicken breast (in bite size chunks), 2handfuls mixed seafood, 200g risotto or paella rice, 500ml fish stock or chicken stock, 1/2 cup of peas, 1 large tomato  in small chunks and a rough chopped handful of parsley. 

Chop the onion and pepper into small chunks while a pan is heating.

Spray the pan with low cal spray and add the chicken, cook until browned around the edges but only half cooked then add the peppers onions and a generous pinch of salt and pepper.

Once softened (usually takes 10minutes) add the paprika and garlic and stir for a couple of minutes.

Add the rice and stock, cover in foil and bake for 30 minutes at 180oC.

Check if you need to add more liquid, then add parsley a generous squeeze of lemon juice, top with the seafood and put in the oven uncovered for 10 more minutes.

When serving top with a handful of rocket and a lemon wedge.

Serve 2-4 people. 

seafood paella (well.. sort of!)

I love seafood but im quite picky about how it is cooked. i recently found some amazing deals on asda for clams and some crab meat, but you might be able to find some clams and crab at your local fishmonger or in all honestly you could use tinned!

This serves one very hungry person or 2 people with a side salad :)

You will need: 2 crab claws (or a tin of crab), 2 good sized handfuls of cleaned clams (or a tin of clams or a handful or two of prawns, squid or mussels!)
salt and pepper (very important in ANY dish)
1 large shallot, 1 celery stick & 1 carrot (all finely diced)
1 large clove of garlic (grated)
1 tsp smoked paprika
1 large tomato (roughly chopped)
1 tbsp tomato puree
zest of lemon (and a bit of the juice to serve)
a kettle of hot water (you can make up fish stock if you have it)
and most importantly some form of short grain/ paella or pudding style rice. a generous handful per person!

i used a non stick pan so i could get a nice crust like you do on a paella style dish.

fry the vegetables until they soften, add the garlic & lemon zest and stir until fragrant.
add the tomato puree and paprika with about a tablespoon of water and mix with the vegetables until you get a paste.
stir through the rice and add about 100ml of water along with a generous pinch of salt and pepper.

turn the heat to low and keep cooking, stirring and adding water for about 15 minutes. at this time add a generous squeeze of lemon juice, another 100-200ml of water depending on how dry your paella is looking and top with the seafood. cover with a lid and set your timer for 15 minutes.
Done :)

i hope you give this recipe ago you can really use anything you want. traditionally saffron is used but something in saffron effects my mouth! just add a pinch of saffron 20 100ml of water (the first 100ml you add) and let it steep for 5 minutes before using!

if you have picky children you could always do a chicken paella and top yours off with some grilled prawns or any other preferred seafood :)