Smoked paprika paella with cod & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 garlic cloveschopped
- 100g brown basmati rice
- 1 tsp turmeric
- 1 tsp smoked paprika
- 500ml reduced-salt vegetable bouillon
- 1large red pepperdeseeded and chopped
- 1large courgettediced
- 125g frozen peas
- 300g pack skinless Atlantic codloins, cut into large chunks
- ⅓ small pack parsleychopped
- ½ lemoncut into wedges
Nutrition: per serving
- kcal481low
- fat9glow
- saturates1g
- carbs55g
- sugars14g
- fibre11g
- protein38g
- salt0.4g
Method
step 1
Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of mins to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for 10 mins more.
step 2
Add the peas and cod, cover the pan and cook for 10 mins more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.
