Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Photo of Brown rice and lentil seafood paella by WW

Brown rice and lentil seafood paella

4
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Yellow capsicum

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Smoked paprika

1 tsp

Brown rice, dry

⅔ cup(s), (130g)

Tomato paste

1 tbs

Cherry tomatoes

250 g

Dried saffron

⅛ tsp, pinch of threads

Chicken stock cube

2 individual, to make 2½ cups (625ml) liquid stock

Dry lentils

½ cup(s), (100g) red variety

Raw peeled prawns

500 g, deveined, tails intact

Frozen green peas

⅓ cup(s), (40g)

Mussels

500 g, pot-ready variety

Fresh flat-leaf parsley

½ cup(s), chopped

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Heat oil in a large non-stick frying pan or paella pan over medium heat. Cook onion, capsicum and garlic, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 2 minutes or until rice is coated.
  2. Add paste, tomatoes, saffron and stock liquid and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Add lentils and cook, covered, for 20–25 minutes or until rice and lentils are almost tender (add a little water if paella becomes dry during cooking).
  3. Scatter peas, prawns and mussels over rice mixture and cook, covered, for 5 minutes or until prawns are just cooked through and most mussels open. Sprinkle with parsley and serve with lemon wedges

Notes

SERVING SUGGESTION: Steamed green beans. TIPS: Pot-ready (uncooked) mussels have been scrubbed and most of the beards (furry bits around the edge) removed. They are available from the seafood counter of most supermarkets or your local fishmonger. Even if mussels have been cleaned, there may be leftover beards. To remove beards, hold mussels under running water and use your fingers to pull beards off towards the hinge end of the shell. Before cooking, discard any open shells that do not clamp shut when gently squeezed (let them warm up slightly first) or have an unpleasant odour. Contrary to popular belief, mussels that do not open when cooked but smell okay are still fine to eat.

You might like

You might like