Another weightwatchers recipe - this time I found it in the magazine. The magazine's a great buy if you're getting a little bored of your meals, they have some amazing recipes. It's well worth the money! I've never eaten so much fish in my life. It's less points than meat on weightwatchers so i've been stocking up.
Ingredients:
1 fish stock cube
Pinch of Paprika - I used about half a teaspoon as I like flavouring!
I diced onion
110g pack of chorizo, cubed
200g of paella rice - I used normal rice as it was what we had in the house
4x 125g pieces of cod fillets
20 cherry tomatoes
2 tsp extra virgin olive oil
125g of frozen peas
Teapsoon of dried parsley - it says to use fresh but use didn't have any!
11 propoints per serving
Serves 4
465 calories per serving
The orginial recipe used Saffron but we already had paprika in the house.
001. Crumble the fish stock into a jug and add 600ml of boiling hot water. Add the paprika and leave it to steep.
002. Cook the diced onion and cubed chorizo together in a non stick pan on a medium high heat. Cook for around 8-10 minutes or until the onion is golden.
003. When the onion is ready, stir in the rice for a minute and slighty turn the heat down. Add the stock to the mixture and leave to cook, uncovered for around 15-10 minutes or until the rice is tender. Make sure the mixture is bubbling slightly. If it drys out, add a splash of hot water from the kettle.
004. Preheat the oven to gass mark 6/200 degrees/ fan 180 degrees. Pop the cod fillets in an overproof dish and add the tomatoes. I wedged as many of the tomatoes inbetween the cod fillets so they'd soak up the juice. Drizzle the fillets with oil. They need to be cook for around 10-15 or until the fish flakes.
005. Add the frozen peas and parsley to the rice and stir in. I left it all in for a few minutes before serving onto four places.
006. The finished product! It was amazing and one i'll certainly cook again!
Let me know if you try out the recipe!
