SMOKED PAPRIKA PAELLA WITH COD & PEAS

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.