This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up
INGREDIENT :
1 tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, deseeded and sliced
2 garlic cloves, sliced
250g paella rice
850ml hot vegetable stock (we used Kallo very low salt stock)
pinch saffron
400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
juice ½ small lemon
small handful flat-leaf parsley, roughly chopped
RECIPE DIRECTION :
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
