Paella
- RECIPE MAKES: 3 portions
- PREP TIME: 20 minutes
- COOK TIME: 20 minutes
Heat the oil in a large frying pan over a medium heat and add the onion, peppers, garlic, basil, lemon, spring onions, mushrooms, paprika and turmeric.
Fry for 5 minutes or until soft.
Add the low protein rice and fry for a further 2 minutes.
Pour in the vegetable stock and stir continuously, allowing the liquid to be absorbed into the rice.
Remove the lemon wedges and add the cherry tomatoes.
Cook for a further 5 minutes or until the tomatoes are soft.
Season to taste.
Serving Suggestion:
Serve alongside a lovely fresh salad.
Top Tip:
Use whichever permitted vegetables you like!
Refer to labels for allergen and other product information. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 2 tbsp Oil
- ½ Red onion, finely sliced
- 1 Green pepper, finely sliced
- 2 Garlic cloves, minced
- 10g Fresh basil, chopped
- ½ Lemon, quartered
- 2 Spring onions, sliced
- 2 Large mushrooms, sliced
- 1 tsp Paprika
- 1 tsp Turmeric
- 100g Mevalia rice
- 300ml Vegetable stock
- 10 Cherry tomatoes, halved
- Salt and pepper to taste
