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Smoked paprika paella with cod & peas

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

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 481
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 14
  • Protein 38
  • Fat 9
  • Fibre 11
  • Salt 0.4

Nutrition per serving

  • Calories 481
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 14
  • Protein 38
  • Fat 9
  • Fibre 11
  • Salt 0.4

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
  • 1 large red pepper, deseeded and chopped
  • 1 large courgette, diced
  • 125g frozen peas
  • 300g pack skinless Atlantic cod loins, cut into large chunks
  • ? small pack parsley, chopped
  • ½ lemon, cut into wedges

Method

  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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