Brown rice and lentil seafood paella
4
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • 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, dry
⅔ cup(s), (130g)
Tomato paste
1 tbs
Cherry tomatoes
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
Raw peeled prawns
500 g, deveined, tails intact
Frozen green peas
⅓ cup(s), (40g)
Mussels
500 g, pot-ready variety
Fresh flat-leaf parsley
½ cup(s), chopped
Lemon(s)
1 medium, cut into wedges
Instructions
1
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.
2
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).
3
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
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