Ingredients: Serves 3 people and it is 4 of you 5 a day per person
180g paella rice
10 x mini plum tomatoes 5 halved and 5 quartered
50g samphire soaked in boiling hot water (this reduces the salt content)
1 x orange pointed pepper deseeded quartered and sliced
1 x yellow pointed pepper deseeded quartered and sliced
8 x chestnut mushrooms quartered
1 x medium courgette cut in quartered lengthways and cut into chunks
1 x small/medium red onion diced
2 x cloves garlic finely diced
1 tsp turmeric in 1 litre of hot water
1 tsp paprika
½ tsp smoked paprika
1 tbsp olive oil
Good pinch of black pepper
10 stems fresh flat leaf parsley finely chopped
3 x wedge of lemon
1 Heat a medium size frying pan on a medium to high heat, and add the olive oil.
2 Then add the onions and stir then add the peppers and garlic before adding the paprika and smoked paprika and stir.
3 After about 1 min add the courgette and mushrooms then stir.
4 Stirring let it cook for about 2 minutes and drain the samphire
5 Then add the rice and stir until it looks like the rice has been coated in the oil and seasoning, then add the quartered tomatoes, half of the samphire and half the parsley then stir.
6 Then add half the water mixed with turmeric, stir and leave to cook on a low heat.
7 After about 10-15 minutes and/or the water has dried out add the rest of the water then place the halved tomatoes and the rest of the samphire along half of the remaining parsley.
8 Then leave to cook for another 10-15 minutes until the rice is cooked and the water has dried out. You want it just starting to catch at the bottom.
9 Serve with sprinkle of parsley for garnish and a squeeze of lemon. Enjoy.