Marathon recipe for 2 people, takes only 40 mins; recipe has rapeseed oil, onion, garlic clove, basmati rice, turmeric, smoked paprika, vegetable bouillon, red pepper, courgette, frozen pea, cod, parsley and lemon.
Smoked paprika paella with cod & peas
Course: Marathon
Servings
2
servings
Prep time
15 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Red Pepper: 1 large red pepper, deseeded and chopped
- Garlic Clove: 2 garlic cloves, chopped
- Onion: 1 onion, finely chopped
- Smoked Paprika: 1 tsp smoked paprika
- Courgette: 1 large courgette, diced
- Parsley: 1/3 small pack parsley, chopped
- Lemon: 1/2 lemon, cut into wedges
- Frozen Pea: 125g frozen peas
- Cod: 300g pack skinless Atlantic cod loins, cut into large chunks
- Rapeseed Oil: 1 tbsp rapeseed oil
- Vegetable Bouillon: 500ml reduced-salt vegetable bouillon
- Basmati Rice: 100g brown basmati rice
Directions
- 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.
