Slimming World MayJune 2019

Seafood paella

SUPER SIMPLE

Serves 4

Ready in about 45 minutes

Low-calorie cooking spray

2 onions, finely chopped

2 tsp smoked paprika

2 red peppers, deseeded and sliced

400g can chopped tomatoes

250g dried paella rice

Large pinch of saffron (optional)

550ml vegetable stock

400g frozen seafood selection (we

used a mix of mussels, peeled prawns

and squid rings), defrosted

120g frozen peas, defrosted

1 lemon, halved, and one half cut

into wedges to serve

1 Spray a large, deep, lidded, non-

stick frying pan or paella pan with

low-calorie cooking spray and place

over a medium heat. Fry the onions

for 7-8 minutes until softened, then

add the paprika with a splash of

water and stir-fry for 1 minute. Add

the peppers and tomatoes, and

simmer gently for 3 minutes.

2 Stir in the rice. Mix the saffron into

the stock, if using. Pour over the rice

and stir well. Bring to the boil, then

reduce the heat and simmer for

5 minutes. Cover and cook gently

for 10 minutes (without stirring).

3 Add the seafood and peas. Cover

and cook for 5 minutes, or until

the seafood and peas are piping

hot. Squeeze over the lemon half

and serve with the lemon wedges.

Syns per serving: FREE

Give weeknight dinners a global twist

with this versatile and filling Free Food

4 Photographs: Toby Scott

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SLIMMING WORLD MAGAZINE 59
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