Enjoy this healthy meal after your next run
Cod is a great source of stress-busting B vitamins and magnesium – perfect for your next marathon meal
This tasty dish is packed with three of your five-a-day, iron, folate and fibre.
Smoked paprika paella with cod and peas
Serves: 2 / Prep: 15 / Cooking time: 40 minutes
Ingredients
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, chopped
100g brown basmati rice
1 tsp turmeric
1 tsp smoked paprika
500ml reduced-salt vegetable bouillon
1 large red pepper, deseeded and chopped
1 large courgette, diced
125g frozen peas
300g pack skinless Atlantic cod loins, cut into large chunks
⅓ small pack parsley, chopped
½ lemon, cut into wedges
Method
Step 1: Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of minutes to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 minutes. Stir in the courgette, cover and cook for 10 minutes more.
Step 2: Add the peas and cod, cover the pan and cook for 10 minutes more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.
