Looking for a weekend foodie project or just some healthy dinner inspo? This healthy and hearty twist on the classic Spanish dish is packed with flavour and a must for seafood lovers. It comes from Lorna Jane Clarkson’s gorgeous book Nourish: The Fit Woman’s Cookbook ($44.99) and is surprisingly simple to make!
Prep and cook time 1 hour 40 minutes
1 tablespoon cold-pressed extra-virgin coconut oil
1 small red onion, (100g), chopped finely
3 cloves garlic, crushed
2 stalks celery (300g), trimmed and diced
1 medium red capsicum , (200g), diced
1 teaspoon each ground fennel, ground cumin and paprika
2 tablespoons tomato paste
200g brown short-grain rice
Pinch saffron threads
1 bay leaf
3 medium tomatoes (450g), chopped coarsely
625ml filtered water
1 tablespoon tamari
75g green beans, trimmed, chopped coarsely
30g baby spinach leaves
300g firm white fish fillets, cut into 5cm pieces
6 uncooked medium king prawns (270g), shelled and deveined with tails intact
6 scallops, roe removed (150g)
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 lemon (140g), cut into wedges
- Heat oil in a medium deep frying pan. Cook onion and garlic, stirring, until onion softens. Add celery, capsicum, fennel, cumin, paprika and tomato paste. Cook, and keep stirring, until vegetables are tender.
- Add rice, saffron and bay leaf; stir to coat rice in vegetable mixture. Add tomatoes and half of the water; cook, stirring, until liquid is absorbed. Add remaining water and tamari; cook, covered, over medium-low heat, stirring occasionally, about 45 minutes or until liquid is absorbed and rice is tender.
- Stir beans and spinach into rice mixture. Top with fish, prawns and scallops. Cook, covered, about 5 minutes or until seafood is just cooked through. Season to taste.
- Cover paella; stand 5 minutes. Sprinkle paella with parsley; serve with lemon wedges.
For more inspiration follow Lorna on Instagram @ljclarkson