Friday, 2 May 2014

Homemade Quorn paella.

Hello to all my lovely readers. I'm sorry for the lack of posts. Since my last post, I haven't really gotten any better with my health or weight. My weight is still slowly, but surely, going up, no matter how hard I try, which is pretty depressing. :( This is mainly why I haven't posted as much. I don't want to just post about how bad everything is and how bigger I've gotten, but I am mentioning it now as I also don't want to lie to all of you and make everyone think I am some kind superior dieter who breezes through dieting and loses weight without any setbacks. People will go through difficult struggles/stages when dieting, and through life in general, and that's just obviously what is going on with me right now. I just can't seem to get out of this rut. :( But I won't stop trying.

But anyway, on a nicer note: here is a very delicious recipe I tried about a week or so ago. It's a very tasty, very flavourful and a very colourful dish which everyone will enjoy - a Quorn paella. Meat and fish-free too, so also suitable for vegetarians! I tried my first ever paella (a seafood one) when I went to Mallorca in March, with college, and it was sooo good! Since then I had been wanting to make one at home. So I've finally got round to doing it. I am so happy with how it turned out. :)

This recipe serves 4 people and each serving is 450 kcals.

- 2 tbsp oil
- 1 brown onion, sliced thinly
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 200g fine green beans, chopped
- 2 garlic cloves, crushed
- 2 tsp paprika
- 1/2 tsp saffron
- 1 tsp mild chilli powder
- 250g long grain rice (uncooked)
- 1 green/vegetable Oxo cube (dissolved into 900ml hot water)
- 100g (1 whole pack) Quorn chorizo style slices
- 200g Quorn chicken style pieces
- 400g fresh tomatoes, skinned and chopped
- 200g garden peas
- 3 tbsp fresh flat-leaf parsley, to garnish (optional)


1. In a large frying pan, heat up 1 tbsp of the oil and cook the onions, both peppers and green beans for about 3 minutes.

2. Add in the garlic, paprika, saffron and chilli powder into the pan, give it all a good stir and cook for another 2 minutes.

3. Stir in the vegetable stock (the dissolved Oxo cube) and all of the uncooked rice and cover up with a lid. If you do not have a lid of the correct size, carefully cover the pan with tin foil. Simmer the contents for 20 minutes, stirring frequently.

4. Meanwhile, in a separate frying pan, heat the remaining 1 tbsp of oil and fry the Quorn chicken style pieces for about 2-3 minutes until they go golden.

5. After the 20 minutes of simmering, add the Quorn chicken style pieces, the Quorn chorizo style slices, the tomato and peas into the rice mixture and reduce the heat. Cook this for a further 5 minutes.

6. Remove the pan from the heat and share the paella equally between 4 bowls/plates (or between less bowls if you're feeling extra hungry - if you shared it between 3 plates, it would only be 600 kcal per serving, so not too bad considering). Garnish with the fresh parsley and serve.

P.S. Feels so good to do a blog post again. I have missed it. Sorry again for the lack of posts. I'll try not to leave it as long next time. <3

1 comment:

  1. This looks so yummy!
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