Easy paella

Whodoesn’tlovea seafoodpaella?!Using apre-cookedseafood selectionmakesthisrecipequick butstillpackedwithomega-3oils.

PER SERVING CALS 359 FAT 5.5g SERVES 4

45g onion diced 2 cloves garlic, sliced 1tbsp tomato purée ½tsp turmeric 1tsp smoked paprika 300g basmati rice 15ml olive oil Seasoning (ground black pepper and salt) 700ml chicken stock (or water) 75g frozen peas 225g cooked mixed seafood 1 lemon, cut into wedges, and chopped coriander for garnish

1 Fry the diced onion in olive oil in a saucepan for a minute. Add the garlic and fry for a further minute. Add the tomato purée and spices and cook for a minute.

2 Add the rice and stir thoroughly. Pour in the hot stock (or water) and stir.

3 Bring the rice to the boil and then immediately turn the heat down to the lowest setting. Leave to simmer very gently for 8 mins with the lid on.

4 Scatter the seafood over the top of the rice along with the peas (break them up so they are not in large, frozen lumps), pop the lid back on and cook for a further 4-6 mins, or until all the water has been absorbed. Turn off the heat and let rest for a minute. Serve and scatter with fresh coriander and a good squeeze of lemon (add more salt if required).

TIP Dilute a chicken stock cube into hot water for a quick stock.