Brown rice and lentil seafood paella

Name: Brown rice and lentil seafood paella
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 medium brown onion finely chopped; 1 medium yellow capsicum thinly sliced; 2 clove(s) garlic crushed; 1 tsp smoked paprika; 0.667 cup(s) brown rice (130g); 1 tbs tomato paste; 250 g cherry tomato; 0.125 tsp dried saffron pinch of threads; 2 individual chicken stock cube to make 2½ cups (625ml) liquid stock; 0.5 cup(s) dry lentils (100g) red variety; 0.333 cup(s) frozen green peas (40g); 500 g prawns peeled, deveined, tails intact; 500 g Mussels pot-ready variety; 0.5 cup(s) fresh flat-leaf parsley chopped; 1 medium lemon(s) cut into wedges

SmartPoints® value per serving

Total Time

1 hr 20 min

Prep

20 min

Cook

1 hr

Serves

Difficulty

Easy

Ingredients

olive oil

2 tsp

brown onion

1 medium, finely chopped

yellow capsicum

1 medium, thinly sliced

garlic

2 clove(s), crushed

smoked paprika

1 tsp

brown rice

⅔ cup(s), (130g)

tomato paste

1 tbs

cherry tomato

250 g

dried saffron

⅛ tsp, pinch of threads

chicken stock cube

2 individual, to make 2½ cups (625ml) liquid stock

dry lentils

½ cup(s), (100g) red variety

frozen green peas

⅓ cup(s), (40g)

prawns

500 g, peeled, deveined, tails intact

Mussels

500 g, pot-ready variety

fresh flat-leaf parsley

½ cup(s), chopped

lemon(s)

1 medium, cut into wedges

Instructions

Heat oil in a large non-stick frying pan or paella pan over medium heat. Cook onion, capsicum and garlic, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 2 minutes or until rice is coated.
Add paste, tomatoes, saffron and stock liquid and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Add lentils and cook, covered, for 20–25 minutes or until rice and lentils are almost tender (add a little water if paella becomes dry during cooking).
Scatter peas, prawns and mussels over rice mixture and cook, covered, for 5 minutes or until prawns are just cooked through and most mussels open. Sprinkle with parsley and serve with lemon wedges

Notes

SERVING SUGGESTION: Steamed green beans. TIPS: Pot-ready (uncooked) mussels have been scrubbed and most of the beards (furry bits around the edge) removed. They are available from the seafood counter of most supermarkets or your local fishmonger. Even if mussels have been cleaned, there may be leftover beards. To remove beards, hold mussels under running water and use your fingers to pull beards off towards the hinge end of the shell. Before cooking, discard any open shells that do not clamp shut when gently squeezed (let them warm up slightly first) or have an unpleasant odour. Contrary to popular belief, mussels that do not open when cooked but smell okay are still fine to eat.

Brown rice and lentil seafood paella

Ingredients

Instructions

Notes

You might like

Anna’s 90 second mug muffin breakfast

Sarah’s banana loaf

Pumpkin soup

Sarah’s date muffins

Zero vegie soup

3-ingredient banana pancakes

Start eating better than ever!