Prawn and Chorizo Paella

Take a trip to Spain with this super tasty Paella.

Takes 1 hour Serves 4

Ingredients 1tbs of olive oil 2 chorizo sausages 1 brown onion 1 large capsicum 2 crushed garlic cloves 300g of arborio rice 400g can of diced tomatoes 1tbs tomato paste 2tsp of smoked paprika ½ tsp of ground turmeric 750mls of reduced salt chicken stock 90g of frozen peas 60g of corn 300g or raw banana prawns – peeled but tails in tact 100g of baby spinach

Method

• Heat the oil in large deep pan over a medium heat and cook the chorizo until golden brown

• Once cooked put to the side on a plate

• Add the onion and cook until softens then add the capsicum and garlic

• Add rice, tomato, tomato paste, paprika, turmeric and stock, stir and combine

• Bring to the boil and then reduce heat to low

• Cook for 25 minutes until the liquid is absorbed

• Top the rice with the pea, corn, prawns and chorizo and cook for another 5-7 minutes

• Stir in the spinach

Slow Cooker Chorizo and Bean Stew

Slow Cooker, the best friend of all busy people!

Slow cook for 4 hours Serves 6

Ingredients 1tbs olive oil 3 chorizo sausages – cut into slices 2 tins of mixed beans 1 brown onion 1 red capsicum 3 crushed garlic cloves 1 tbs of paprika 2 tbs of cumin 1 dried bay leaf 2 tsp of dried oregano 2 x 400g tins of diced tomatoes 2tbs of red wine vinegar 2 tbs of tomato pasta

Method

• Heat the oil in a frying pan over a medium-high heat

• Add the chorizo and cook for 5 minutes until golden, once cooked pop it in the slow cooker

• Add the onion, capsicum and garlic to the pan, cook until soft

• Add all the herbs and cook for 1 minute

• Transfer to the slow cooker with the beans, tomatoes, vinegar and paste

• Cover an cook on low for 4 hours

Peanut Butter Pasta - Vegan

Peanut butter and Pasta... who knew?!

Time to make – 20 minutes

Serves 2

Ingredients

100g of chickpea pasta

40g of natural peanut butter (I use Mayvers)

200mls of almond milk

Mix of veggies – broccolini, mushroom, zucchini, red pepper and spinach

Maple syrup

Tamari

Sesame oil

Method

• Weigh out the chickpea pastaand put a saucepan on to boil

• Get a large fry pay and spray with a little oil (I use sesame oil)

• Add in all the chopped veg except the spinach and fry for 5-7 minutes until it begins to soften

• Add in a tablespoon of tamari and a tea spoon of maple syrup and stir into the veg

• Place the chickpea pasta in the saucepan, it only takes 6-7 minutes

• Whilst that is cooking pour in the milk and add the peanut butter and stir as best you can and let it simmer whilst the pasta is cooking and do not boil

• Add in the spinach to wilt and turn off the heat

• Drain the pasta and add the paste into the sauce and stir

• Serve into bowls