The perfect paella

Syns per Serving  - Extra Easy Syns free

Serves 4
Ingredients

• 1 large pinch of  saffron threads
• frylight
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 4  tomatoes roughly chopped
• 1 red and 1 orange pepper , deseeded and chopped
• 1/2 tbs smoked paprika
• 1 tbs thyme
• 350 g dried paella rice ( I was using basmati rice)
• 900 ml hot fish stock
• salt and  freshly ground black pepper
• 100g peas , fresh or frozen
• 450 g ready- cooked , chilled seafood selection , eg prawns , mussels and squid , rinsed and drained
• A handful of fresh flat-leaf parsley , finely chopped , to serve
• 1 lemon , cut into wedges , to serve

Method :

1. Soak the saffron in 150 ml freshly boiled water for 10 minutes
2. Meanwhile , place a paella pan or a large deep frying pan sprayed with frylight over a medium heat.
3. Add the onion and stir-fry for 5 minutes or until it starts to soften. Add the garlic and tomatoes and cook for further 5 minutes.
4. Add the red and orange peppers , smoked paprika and thyme , then add the rice and cook for 2 minutes , stirring so that the rice es evenly coated in the vegetable mixture.
5. Add the saffron in its soaking liquid and half the stock and season.
6. Bring to boil , reduce the heat  to low and cook for 10 minutes ; it's fine if it catches slightly on the bottom . Top up with extra stock a ladleful at a time as it is absorbed ;you may not need it all. Cover with foil and simmer very gently for 5-10 minutes.
7. Remove the foil and stir in the peas and seafood.
8. If needed , add a little more stock to stop the rice from sticking to the pan. Re-cover with foil and cook gently for 5 minutes , or until the seafood is piping hot and the rice is tender.
9. Sprinkle with the parsley and top with the lemon wedges for squeezing over

Recipe come from slimming world magazine