Cheats Paella

This version of Paella is super quick and easy but still full of flavour and perfect for when like me the other day, was craving this particular dish but was in a bit of a rush to get something decent on the table to have for our evening family meal.

If your not a fan of seafood, swap the prawns and scallops for cooked chicken breast as an alternative with diced peppers added in for a slight crunch.


To serve 4 people easily you will need:

3x 250g packet Uncle Bens Mexican rice
1x 200g pack of scallops
1 x 400g pack of cooked king prawns
1 x 198g tin of sweetcorn
1/2 tsp smoked paprika
fresh chopped coriander (optional)
lemon wedges (optional)

• Start by adding a little oil into a heavy based pan, and on a medium heat, add in the scallops and prawns together. Cook the scallops for not longer than 5 minutes, stirring occasionally to ensure they don't catch or over cook on one side.
• Add in all the rice to the pan along with the sweetcorn, and continuing on a medium heat, heat the rice through. One the rice is heated all the way through, take off the heat and sprinkle the smoked paprika over the rice.
• Just before serving, scatter over the fresh coriander and serve the lemon wedges on the side as an extra for squeezing over the rice as you wish.
• As an extra, i served a mixed green leaf salad on the side with some cheesy chilli nachos  

Chilli Con Carne

Texas - the state that gave us Dr Pepper, (honest) the state where more land is farmed than in any other American state, the armadillo is it's mascot, its the home of girl group Destiny's Child and of todays recipe .. Chilli Con Carne .. yes it's a Texan dish .. not Spanish or Mexican that some people do assume 

Beef seems to be the most popular choice for Chilli but quite often use lamb which tastes just as good in honesty, if you're vegetarian you can swap the meat for vegetarian mince which again tastes just as good and obviously healthier too !

For my chilli con carne you will need 

4 medium onions

2 tbsp garlic paste

2 tbsp ginger paste

3 green chillies

piece of cinnamon (about 2 inch)

2 tsp curry powder

2 tbsp smoked paprika

1 tbsp cayenne pepper

2 tbsp worcestershire or HP sauce

1 tbsp dark soy

1x 400g tin of chopped tomatoes

1 x 400g tin of kidney beans

1kg/lb mince lamb/beef

chopped coriander to garnish

• Start by chopping the onions, add to a heavy based pan and fry till they've softened. Add in your green chillies, garlic & ginger paste, salt, & cinnamon stick. Cook through till onions become golden brown & the chillies have softened. Add a splash of water if the mixture begins to catch.
• Add in the chopped tomatoes, curry powder smoked paprika & stir well. With a masher, roughly mash the mixture - don't worry about getting a completely smooth consistency .. chunky chilli is good
• Check the taste of your chilli base .. adjust the taste to your liking if any more of the ingredients need adding. Add your lamb or beef. Brown the meat on a high heat, once your meat has browned, lower the heat and add in the kidney beans, soy & Worcestershire sauce. Cook through  until the oil separates from the meat & beans. Again add a splash of water if it begins to catch
• Pour in just enough water (preferably freshly boiled)  to cover the meat. Stir through and leave to simmer on a low heat for about 20 minutes. 
• Check the seasonings of the chilli and add any extra of the spices if needed to your liking
• Garnish with some fresh coriander and serve with my cumin rice or on jacket potatoes with cheese & sour cream & nachos on the side