Capture the essence of Spain in your kitchen with this feast – faster than the “official “ version it gains points for low fat, faff free food.

Ingredients

2 tsp sunflower oil
1 onion, chopped
1 red pepper, deseeded and chopped
1 courgette, chopped into chunks
125g packet saffron savoury rice
450ml fish or chicken stock – you may use a cube for speed
375g haddock fillet, cut into large cubes
200g seafood cocktail mix or prawns
1 tsp dried dill
3 tomatoes, chopped
Salt and pepper to taste.

Step by step

- Heat the oil in a large frying pan, add the onion and cook gently for 3-4 mins until soft
- Stir in the pepper, courgette and rice
- Add the stock, bring to the boil, then lower the heat and simmer gently for 15 mins
- Stir in the fish, dill, tomatoes and seasoning to taste
- Simmer for a further 5 mins or until rice is tender and has absorbed the stock

Points for style

Serve chilled DRY sherry as an aperitif - no Bristol Cream required!

Finish the meal with fresh nectarines, sliced and marinated for about 20 mins in 1 tbsp balsamic vinegar served with fromage frais or cream if you can spare the calories.

Warning!

Do not reheat leftovers of this dish due to the high shellfish content.