SMOKED PAPRIKA PAELLA WITH COD & PEAS

Diabetic Living - - MAINS -

PREP TIME: 15 MINS COOK TIME: 40 MINS SERVES 2 (AS A MAIN)

1 Tbsp olive oil

1 brown onion, finely chopped 2 cloves gar­lic, chopped

100g bas­mati rice

1 tsp ground turmeric

1 tsp smoked paprika

250ml (1 cup) wa­ter

250ml (1 cup) salt-re­duced or

gluten-free veg­etable stock 1 large red capsicum, chopped 1 large zuc­chini, finely chopped 120g (¾ cup) frozen peas 300g blue-eye cod fil­lets,

cut into large chunks

1⁄3 bunch flat-leaf pars­ley,

leaves picked, chopped ½ lemon, cut into wedges,

to serve

1 Heat the oil in a large non-stick fry­ing pan over medium-high heat. Add the onion and gar­lic. Cook, stir­ring oc­ca­sion­ally, for 3-4 min­utes or un­til onion soft­ens slightly. 2 Add the rice, turmeric and paprika to the pan. Cook, stir­ring, for 1 minute. Add the wa­ter, stock and capsicum. Cover the pan and re­duce heat to low. Sim­mer, cov­ered, for 20 min­utes. Stir in the zuc­chini and cook, cov­ered, for a fur­ther 5 min­utes.

3 Add the peas and cod to the pan. Cover and cook for 10 min­utes or un­til the rice is cooked and the liq­uid has been ab­sorbed. Toss with the pars­ley and serve with lemon wedges.

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