Don’t cook separate meals while eating
healthily. Everyone will love these
fab dinners from Slimming World
FOOD
EDITOR’STIP
Frozenpacksofmixed
seafoodareoftencheaper
thanfreshandcanbeused
fromfrozen,justaddthem
a fewminutesearlier
toensuretheyare
completelyheated
through.Seafood paella
Perfect for a summer Sunday lunchSERVES 6 PREP 5 MINS
COOK 35 MINS
✱ Low-calorie cooking spray
✱ 1 onion, finely chopped
✱ 2 garlic cloves, finely chopped
✱ A pinch of saffron
✱ ¼ tsp turmeric
✱ 900ml boiling chicken stock
✱ 1 tbsp smoked paprika
✱ 225g dried paella rice
✱ 2 large carrots, peeled and diced
✱ 8 cooked king prawns, shells
left on and heads removed
✱ 2 x 225g packs seafood selection
(e.g. squid, mussels and prawns)
✱ 2 bottled roasted red peppers in
brine, drained and roughly chopped
✱ 200g asparagus tips
✱ 100g frozen peas
✱ 200g runner beans, roughly chopped
✱ A small handful of finely chopped
fresh parsley
✱ Lemon wedges, to serve1 Spray a large non-stick frying pan with
low-calorie cooking spray and place over
a medium-low heat. Add the onion and
garlic and stir-fry 4-5 minutes or until soft.
2 Stir the saffron and turmeric into the
chicken stock, then add the stock to the
pan and stir in the paprika. Bring to a
simmer then add the rice and carrots.
Stir once, then cover and leave to
simmer gently for 15-20 minutes.
3 Add the prawns and seafood, red
peppers, asparagus, peas and runner
beans. Cook for 10 minutes, stirring
occasionally, until the rice is soft, the veg
is tender and the seafood is warmed
through. Season, stir in the parsley and
serve with lemon wedges to squeeze over.The new family
FAVOU R I T E S