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    • Easiest Ever Paella

    Mark Sharron
    Easy
    25
    4
    Amount Per Serving: Calorie 518; Fat 12g; Carbs 75g; Sugars 5g; Fibre 5g; Protein 32g; Salt 1.29g
    This Spanish-style paella is perfect for a weeknight meal. It takes just a few minutes to prepare and then all you have to do is let it simmer. You can make a paella using a pan that you already have. The key is to find a pan that's big enough for the rice. Don’t stress if you don’t have every single ingredient. Paella is versatile and can be made to fit whatever ingredients you have on hand.
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    Ingredients

    • 1 tablespoon olive oil
    • 1 sliced leek or onion
    • 110g chopped chorizo
    • 1 teaspoon turmeric
    • 300g long grain rice
    • 1l hot fish stock
    • 200g defrosted frozen pea
    • 400g defrosted frozen seafood mix

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Let stand, cover for 10 minutes before serving.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

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