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heartfoundation.org.au|Helpline 13 11 12

Speedy seafood paella

15 minutes (5 minutes)
Serves 4
    Spray olive oil
  • 250g firm fish fillets, cut into 2cm pieces
  • 300g medium green king prawns, peeled, deveined
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups '90 second quick??? brown rice
  • 3 tomatoes, diced
  • 2 teaspoon smoked paprika
  • 2 cups frozen peas
  • 2 zucchini, cut into small rounds
  • 3/4 cup reduced salt fish stock
  • 2 tablespoon parsley, finely chopped
  • 4 lemon wedges, to serve
Spray a large non-stick frying pan with olive oil and set over medium-high
heat. Add fish and prawns and cook for 1 minute each side or until lightly
golden. Transfer to a plate.

Add onion and garlic to the pan cook for 1-2 minutes, or until just
softened.

Add rice, tomatoes, paprika, peas and zucchini to the pan. Stir to combine
and spread evenly over the base.

Add stock to the frying pan and bring to the boil. Cook, uncovered, without
stirring for 4-5 minutes or until stock is absorbed.

Add fish and prawns to the pan and stir gently until heated through. Remove
from the heat and sprinkle parsley over the pan and season with pepper.

Serve with a lemon wedge.

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