sarah83
Try and try again
Another of my fishy week recipes...
Seafood Paella
Serves 2 / 2.5 syns per portion or free if you omit the chorizo
Ingredients:
2 cloves of garlic - crushed
56g chorizo (cooking sausage not slices), chopped - 5 syns
Half a red onion sliced
Half a red and half a yellow pepper - sliced
120g long grain rice (or paella rice if you want to be traditional)
2 tbsp passatta or a couple of chopped tomatoes
250ml stock
A couple of strands of saffron infused in about a tbsp water
Handful frozen peas
Handful raw king prawns
Pack of mussel meat (£1 a pack in Tesco)
Chopped parsley and lemon wedges to serve
Method:
Stir fry the chorizo and garlic in fry light for a few minutes.
Add the onion and peppers to the pan and soften for a few minutes.
Add the rice, give it a stir. Then add the rest of the ingredients, apart from the parsley and lemon.
Season with pepper (probably won't need any salt)
Pop a lid on and cook on a low heat for about 20mins, stirring occasionally until all the stock is absorbed.
Serve sprinkled with chopped parsley and with lemon wedges to squeeze over
Seafood Paella
Serves 2 / 2.5 syns per portion or free if you omit the chorizo
Ingredients:
2 cloves of garlic - crushed
56g chorizo (cooking sausage not slices), chopped - 5 syns
Half a red onion sliced
Half a red and half a yellow pepper - sliced
120g long grain rice (or paella rice if you want to be traditional)
2 tbsp passatta or a couple of chopped tomatoes
250ml stock
A couple of strands of saffron infused in about a tbsp water
Handful frozen peas
Handful raw king prawns
Pack of mussel meat (£1 a pack in Tesco)
Chopped parsley and lemon wedges to serve
Method:
Stir fry the chorizo and garlic in fry light for a few minutes.
Add the onion and peppers to the pan and soften for a few minutes.
Add the rice, give it a stir. Then add the rest of the ingredients, apart from the parsley and lemon.
Season with pepper (probably won't need any salt)
Pop a lid on and cook on a low heat for about 20mins, stirring occasionally until all the stock is absorbed.
Serve sprinkled with chopped parsley and with lemon wedges to squeeze over
