08 Dec 2015

Bit of a twist on the traditional Spanish paella, this dish replaces the rice with quinoa which is high in protein and contains almost twice as much fibre as other grains. Prawns are also a great source of low fat protein and omega 3 fatty acids which are essential for the body to reduce inflammation and your risk of heart disease, cancer and arthritis, as well as help with brain function.

Serves 2 / calories per serving = 281 calories

Macros per serving:
•FAT – 4g
•CARBS – 30g
•PROTEIN – 30g

•300g cooked prawns
•80 g dry quinoa, rinse well
•100g asparagus
•40g cherry tomatoes
•40g peas
•1 red small red onion, diced
•1 red bell pepper, sliced
•1 clove garlic, minced
•1 tsp organic coconut oil coconut oil
•200ml organic low salt Kallo chicken stock
•1 red chilli
•1 bay leaf
•1/2 teaspoon saffron threads
•1 tbsp Spanish paprika
•1tbsp tomato puree
•Pink Himalayan salt and pepper

Spanish Paella

How to prepare:
1.Heat oil in a large non-stick pan and fry the onion, garlic and chili for a few minutes to soften.
2.Add the quinoa, stock, bay leaf, paprika, saffron, tomato paste, season with salt and pepper, turn down the heat and simmer with the lid on for 15 minutes. By this point much of the water should have been absorbed, if it is still quite watery, leave the lid off and reduce further.
3.After 10 minutes, add the red pepper and asparagus, stir and allow to simmer for a further 10 minutes with the lid on, or until the asparagus has started to soften (be careful to not overcook the asparagus as it will turn mushy)
4.Once those 10 minutes are up, add the prawns, peas and cherry tomatoes, simmer for a further 5 minutes with the lid on to just heat through the prawns, then serve immediately.