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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Spanish paella is a very versatile dish, and this recipe takes it on the road! This is an easy meal for these spring/summer nights. You can pack it with vegetables and if you’re camping in the great outdoors, this is a great way to use that fish you just caught!
1 Preheat oven to 200ºC or set barbecue on a high heat with lid down. Line 4 shallow bowls with a double layer of tin foil (approximately 30cm x 40cm). In a large bowl, place all ingredients, except stock, lemon and parsley, and mix well.
2 Divide mixture among the 4 bowls and pour ½ cup stock into each packet. Crimp foil to enclose contents and prevent steam escaping.
3 Place into oven or barbecue and reduce heat to medium. Close barbecue lid (rotate packets once or twice if there are hot spots in your barbecue) and cook for 20-25 minutes.
4 Carefully open a packet to check how cooked the paella is. If required, close and cook for a further 5-10 minutes until rice is tender.
5 Serve garnished with fresh parsley and lemon wedges.
Make it gluten free: Check stock and paprika are gluten free.
Make it vegan: Replace prawns with drained tinned cannellini beans and tarakihi with cubes of firm tofu. Replace chicken stock with Massell Chicken Stock.
Calories 457 cal
Kilojoules 1910 kJ
Total fat 4 g
Saturated fat 1 g
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