Pongy Paella

Ok, so pongy might not be the perfect selling point but good marketing is being true to your word and this fish dish does kick up a little bit of a stink!

Rich in omega 3 this paella dish is perfect for lunch, dinner and meal prepping (but you may upset the office) if seafood isn't your thing you could try chicken and chorizo or experiment with Mediterranean veggies for a vegan option. The gist of making paella is very similar to making risotto - keep feeding it liquid until it is the perfect density & it's ready to serve...

Ingredients:

A handful diced chorizo 

500g mixed shellfish 

400g tinned tomatoes

300g paella rice

100g peas

500ml chicken stock

6 x cloves crushed garlic

1 x diced onion

1 x tbsp paprika

1 x tbsp cayenne pepper

2 x tbsp Worcestershire sauce

2 x chicken stock cubes

Serves 6 (could serve 8 for smaller portions)

Calories - 512

Carbs - 72g

Protein - 33g

Fat - 8g

1. Chuck the tinned toms, 4 of the 6 cloves of garlic, 1 of the 2 stock cubes, onion, paprika, cayenne pepper and Worcestershire sauce into a sauce pan and cook throughly.

2. Blend all the ingredients that are in the saucepan, in the blender until smooth and set aside.

3. Create 500ml chicken stock with the remaining stock cube and boiling water.

4. Pour the paella rice into a hot frying pan with a drizzle of oil and the remaining garlic and toast the paella rice for a couple of minutes. 

5. Gradually add the chicken stock, allowing the rice to soak up the stock before adding more.

6. Once the rice has soaked up all the chicken stock repeat number 5 with the blended sauce.

7. The paella should now be nice and gooey which means its time to add the cooked shellfish, peas and chorizo. Cook for a further 7-8 minutes.

8. Voilaaaaa amigos...

Keeping you hungry,

Hannah x