Tag Archives: best family meal recipes

Easy Peasy Paella

With parents who reside in Spain, paella is something my whole family loves, my mum has been taught how to cook it by the locals. This weekend with my mum in the UK at my home I decided to cook her my version. It’s probably not a true paella but hey, it’s tasty family food and a one pot meal that you can put in the middle of the table so everyone helps themselves. 

Of course you could totally add chicken, fish or your own favourite vegetables to this, I used what I had in my kitchen. Make your own version and let me know how it goes.

Easy Peasy Paella
Serves 6
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
490 calories
70 g
105 g
13 g
23 g
4 g
335 g
736 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
335g
Servings
6
Amount Per Serving
Calories 490
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 105mg
35%
Sodium 736mg
31%
Total Carbohydrates 70g
23%
Dietary Fiber 5g
21%
Sugars 5g
Protein 23g
Vitamin A
88%
Vitamin C
27%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp tumeric
  2. 1/2 tsp paprika
  3. 1/2 tsp cumin
  4. 1 tsp mustard seeds
  5. pinch of saffron (optional)
  6. 1 tbsp olive oil
  7. 100g chorizo, chopped
  8. 3 cloves garlic
  9. 450g basmati rice (you could use paella rice)
  10. 1 tsp Italian mixed herb mixture
  11. 2 dried lime leafs (optional)
  12. 450ml chicken stock (mine was homemade or use a stock cube and water)
  13. 2 large carrots grated
  14. 2 medium courgetes grated
  15. 100g mushrooms
  16. 100g peas
  17. 450-600ml water approx, judge it on the rice as it cooks
  18. dash of lemon juice
  19. 250g frozen prawns
  20. large handful of fresh herbs, chopped
Instructions
  1. Place the spices in a large wide based pan on a medium heat, add the boil and cook for a couple of minutes.
  2. Add the chorizo and allow it to release its oils.
  3. Next add the garlic and rice, cook for 2 minutes. Then add the stock, dried herbs and lime leaf.
  4. Allow this to simmer whilst you prep the veggies, you could use any veggies you like!
  5. Add in the vegetables one at a time and stir in.
  6. Add the water and place the lid on the pan. Allow it to simmer until the rice is cooked.
  7. Finish with the lemon juice and prawns, allowing the prawns to cook in the pan with the rice for a few minutes.
  8. Finally add the herbs, taste and season.
beta
calories
490
fat
13g
protein
23g
carbs
70g
more
Dietitian UK https://www.dietitianuk.co.uk/
Check out a little video of us cooking it here. My 7 year old girl was on “sous chef” duty tonight and she totally enjoyed helping out. Her tasks were to measure the rice using the Carb Spoon, to cut the chorizo up, grate some vegetables, add them and stir the pan. She added the stock, picked the herbs and chopped them too. Plus she got the prawns out of the freezer and added those for me.

I’m trying to get my children to each cook with me once a week, making it a scheduled activity and time with mummy all at once. It slows me down and means more planning is needed but it is also teaching them valuable skills.

 

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Top Freezer Meals

 I literally love my freezer. There are days when I just know I won’t have the time to cook or am going to be far too tired to be able to string a coherent sentence together never mind think through how to make dinner. On these occasions I delve into my freezer stock. I almost always have at least 10 main meals in there, ready to go. A lot of which I can defrost in the microwave if it’s really got to that last minute panic. Take away food, ready meals and pre-packaged foods really don’t agree with my mindset or digestive system, having a homecooked meal is so much better.

With baby 2 now here and life busy, busy I’ve been stocking up more than usual, here are my top freezer meals, but please add your top ones to the comments below…. 

Fish Cakes. Make these in bulk, place them on a baking tray to freeze, then bag them up and cook them from frozen.

Lentil Bolognaise. This is a staple in our house as it’s great for using up any types of veggies, the bonus is it also freezes well and is super nutritious.

Lasagne. One of my favourite meals but takes a lot of preparation, so I’ve got a couple made up in the freezer. It will take a while to defrost but will be so worth it when I need a yummy meal.

Courgette and Bean Curry.

Chilli. Everyone has their own variation on a theme, but it’s such a handy freezer meal. Whenever we cook it we make double and freeze half.

Bolognaise Mixture. This can be use for spaghetti bolognaise, to stuff veggies, to fill jacket potatoes or put dollops in tacos. I’ve even been known to have some between bread for a sandwich for breakfast. Yes I know I’m odd.

Fish Pie. I make mine by poaching the fish in milk with bayleaf and peppercorn. After removing the fish I thicken the sauce with a little flour and add mushrooms and sweetcorn. Then layer in all in a dish and topped with mash. Perfect to throw in the oven after defrosting overnight.

Slow Cooked Chicken Casserole. Chicken Thighs work best or drumsticks. I leave the bone in but remove the skin. Add a pile of veggies (carrots, parsnips, squash, peppers all work well), chopped tomatoes, a little stock, red wine, mixed herbs and tomato puree and there is the basis of a great casserole. Just tweak it by adding in some extras like balsamic vinegar, star anise or fennel for flavouring.

Chicken Curry. Hubby is a huge curry fan and I’m half Sri-Lankan, so it must be said I can knock up a decent curry.

Rattatouille. Aubergines are on my top list of veggies. As we grow lots of courgettes in the garden each summer this is a must have recipe for us.