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Quick fish paella
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1 tbsp oil
1 small onion, chopped
1 small carrot, diced
150g easy cook long grain rice
450ml fish stock
½ x Waitrose Frozen Fish Pie Mix
50g frozen peas, defrosted
½ x 25g pack chives, chopped
1. Heat the oil in a frying pan and fry the onion and carrot for 3 minutes. Add the rice and saffron and cook for 30 seconds.
2. Add the stock and fish pie mix, cover and simmer gently for 20 minutes, adding the peas for the last 2-3 minutes until the rice is tender and liquid is absorbed. Stir in the chives and serve.
Typical values per serving:
This recipe was first published in January 2015.