womensfitnessmagazine:

Healthy Chef Paella
Serves 4INGREDIENTS1 onion, diced2 tsp olive oil1 clove garlic, smashed1 tsp smoked paprikapinch ground cinnamonpinch chilli powder1 red capsicum, chopped800g chopped tomato or tomato purée450g cherry tomatoes, halved400g firm white fish fillet, cut into chunks  400g king prawns, peeled and deveined with tails intact  400g zucchini, sliced2 bunches asparagus, trimmed1 cup watersea salt and freshly ground black pepper, to taste1/2 cup frozen peas, defrostedBunch of chopped coriander1 lemon or lime, cut into wedgesMETHOD1. Sauté the onion and garlic in olive oil over medium heat for 1 minute.
2. Add the paprika, cinnamon, chilli and capsicum, and cook for a further minute.
3. Add the tomato purée and cherry tomatoes, then simmer for 5 minutes.
4. Add the seafood, zucchini, asparagus and water. Simmer for another 5 minutes or until fish and prawns are cooked.

5. Season with salt and pepper.

6. Add peas and coriander just before serving.
7. Serve with lemon or lime wedges and enjoy. TIP Not a fan of seafood? Organic skinless chicken is a good substitute for the fish and prawns. Vegetarians can add 1 to 2 tins of cooked black beans and a little sweet corn.  THE LOWDOWNPer serve: 982kJ; 40g protein; 12.2g carbs; 7.6g fibre; 5g total fat (0.5g sat fat)

Yummy!

womensfitnessmagazine:

Healthy Chef Paella

Serves 4

INGREDIENTS

1 onion, diced
2 tsp olive oil
1 clove garlic, smashed
1 tsp smoked paprika
pinch ground cinnamon
pinch chilli powder
1 red capsicum, chopped
800g chopped tomato or tomato purée
450g cherry tomatoes, halved
400g firm white fish fillet, cut into chunks  
400g king prawns, peeled and deveined with tails intact  
400g zucchini, sliced
2 bunches asparagus, trimmed
1 cup water
sea salt and freshly ground black pepper, to taste
1/2 cup frozen peas, defrosted
Bunch of chopped coriander
1 lemon or lime, cut into wedges

METHOD

1. Sauté the onion and garlic in olive oil over medium heat for 1 minute.


2. Add the paprika, cinnamon, chilli and capsicum, and cook for a further minute.


3. Add the tomato purée and cherry tomatoes, then simmer for 5 minutes.


4. Add the seafood, zucchini, asparagus and water. Simmer for another 5 minutes or until fish and prawns are cooked.

5. Season with salt and pepper.

6. Add peas and coriander just before serving.


7. Serve with lemon or lime wedges and enjoy.

TIP
Not a fan of seafood? Organic skinless chicken is a good substitute for the fish and prawns. Vegetarians can add 1 to 2 tins of cooked black beans and a little sweet corn.  

THE LOWDOWN
Per serve: 982kJ; 40g protein; 12.2g carbs; 7.6g fibre; 5g total fat (0.5g sat fat)

Yummy!

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