Smoked paprika paella with cod & peas
Per serving
Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella that's also packed with three of your five-a-day, iron, folate and fibre
Ingredients
2 serv.- rapeseed oil↗1 tbsp tbsp
- onion↗1
finely chopped
- garlic cloves↗2
chopped
- brown basmati rice↗100g g
- turmeric↗1 tsp tsp
- smoked paprika↗1 tsp tsp
- reduced-salt vegetable bouillon↗500ml ml
- red pepper↗1large
deseeded and chopped
- courgette↗1large
diced
- frozen peas↗125g g
- pack skinless Atlantic cod↗300g g
loins, cut into large chunks
- parsley↗⅓ small pack
chopped
- lemon↗½
cut into wedges
Step-by-step instructions
- 1
Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of mins to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for 10 mins more.
- 2
Add the peas and cod, cover the pan and cook for 10 mins more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.
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