SMOKED PAPRIKA PAELLA WITH COD & PEAS

Smoked paprika paella with cod & peas image

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

Provided by Good Food team

Time 55m

Number Of Ingredients 13

Previous Next

Ingredients

1 tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , chopped
100g brown basmati rice
1 tsp turmeric
1 tsp smoked paprika
500ml reduced-salt vegetable bouillon
1large red pepper , deseeded and chopped
1large courgette , diced
125g frozen peas
300g pack skinless Atlantic cod loins, cut into large chunks
⅓ small pack parsley , chopped
½ lemon , cut into wedges

Steps:

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.
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.

Nutrition Facts : Calories 481 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 38 grams protein, Sodium 0.4 milligram of sodium