Prawn & mussel paella
- 6 threads saffron
- ½ tsp sweet or smoked paprika
- 1 tsp olive oil
- ½ brown onion, finely chopped
- 1 garlic clove, crushed
- 250g can diced tomatoes
- 1 tsp raw sugar
- 1 cup brown rice, cooked
- 100ml salt-reduced chicken stock
- 8 king prawns, peeled with tails intact
- 10 black mussels
- 1 tsp dried thyme leaves
- Freshly ground black pepper
- 1 lemon, cut into wedges
- Salad leaves, to serve
Place the saffron and paprika in a cup, cover with ¼ cup of boiling water and set aside to dissolve.
Heat the oil in a large heavy-based frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the tomatoes and sugar and cook for a further 2 minutes. Add the rice, stock and saffron liquid and stir well to combine. Simmer, uncovered, for 3 minutes.
Add the prawns, mussels and thyme to the rice mixture. Cover the pan with a lid or foil and cook for 5 minutes or until the mussels have opened and the prawns have changed colour and are cooked. Discard any mussels that haven’t opened after 5 minutes.
Season the paella with pepper and divide between two plates. Serve with the lemon wedges and green salad.
Baked white fish with potato-free mash
Alternative potato free mash. Read more from one of our delicious and healthy...
Turkey lettuce cups
Combine the turkey, bean sprouts, carrot, mint, coriander and peanuts... Read more from one of our delicious and...
Eggwhite omelette with grilled tomato salad
Place the tomatoes on a baking tray lined with baking paper and roast for 15-20 minutes.. Read more from one of our...