I thought I’d share a recipe in this blog post, a few people have asked for the Paella one that I shared as part of a meal plan.
An update from me is that I’m now at 1 stone 4lbs weight loss. I had a week off last week due to illness. I will do a new meal plan this weekend and post that early next week. I am starting to think about Christmas and trying to lose at least another stone by then…oh and also how to make low syn mince pies!
This Paella recipe Is definitely not authentic but tasted delicious, is adaptable and was quick to make.
1 medium onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 medium courgette, chopped
Pinch saffron or 1/2 tsp turmeric
1 tin chopped tomatoes
250g paella rice
Approx 300ml stock or water
2 tsp oregano
Pinch chilli flakes
1tsp smoked paprika
Handful frozen peas
Using a good large non-stick frying pan, fry the onion and peppers (either syn oil or use fry light) for 5 minutes to soften, add garlic, chilli flakes, smoked paprika, saffron or turmeric and oregano and mix.
Add the courgette and paella rice, stirring it all together, then add the tinned tomatoes and stock or water. You want the rice and veg to be just covered by liquid (add more if necessary). Bring to the boil and then summer for about 15 minutes or until the liquid has been absorbed by the rice and the rice is just cooked. You don’t want the rice to be mushy but you can add more liquid if the rice is still a bit too firm.
Add the peas to the top and squeeze over the lemon. Let the pease defrost and sprinkle over the parsley to serve.
You should have a nice browned crust on the bottom of the paella.
You can use whatever veg you have, l’ve used courgettes, artichokes etc… I generally use what is seasonal. You can add in some beans such as butter beans or chickpeas too, also add more chilli if you want it spicier!