Leek Paella

Serves 2
1 Chilli, de-seeded & finely chopped (s) (sff)
1 Medium size leek, finely sliced (s) (sff)
1 Lemon, zested & ½ lemon’s juice, the rest sliced into wedges (ss (sff)
1 tsp Turmeric
1 tsp Paprika
2 Garlic clove, finely chopped (sff)
2 large tomatoes, chopped into small pieces (s) (sff)
75g Sainsbury’s sweet & smoky, cubed, Chorizo sausage (7 syns/2=3.5syns per person)
75g Mushrooms, cut on half (s) (sff)
125g Paella rice (ff)
500mL Chicken stock
Cupful of frozen peas (ss) (ff)
* Frozen seafood
Spray a large frying pan with frylight, cook the leek for 5 mins or until they are soft but not browned.
Add the chorizo sausage, turmeric, tomato, mushrooms, lemon zest & juice, paprika, garlic, cook until the oil in the sausage comes out, add the rice & mix well, add the stock, cover & bring to the boil, reduce the heat to a simmer & cook for 15 mins, do not stir or open the lid until adding the peas, add the peas (* seafood if required) cook until all the liquid has been absorbed. Serve with lemon wedges.
Credit: Pete’s Recipe Book

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