Serve up summer on a plate with healthy eating expert Madeleine Shaw’s top food picks
ok.co.ukSeafood Cauliflower Paella Ingredients 500ml chicken stock or fish stock 2 pinches of saffron Olive oil 1 white onion, peeled and chopped 4 garlic cloves, peeled and chopped 1 red pepper, finely sliced 100g chorizo, sliced ½ tsp smoked paprika 1x 400g can chopped tomatoes ½ tsp chilli flakes 1 cauliflower 150g prawns 20 mussels, cleaned 150g monkfish, cut into chunks 200g peas Juice of 1 lime and zest of ½ a lime 10g flat-leaf parsley, chopped Sea salt Method 1.
Heat the stock to a high simmer, add the saffron then take it off the heat and set aside. 2. Heat 1 tablespoon of oil in a large pan then fry the chopped onion and garlic for 5 minutes until golden.
3. Add the sliced pepper, chorizo, paprika and tomatoes then cook for another 5 minutes. Add the chilli flakes, stir well and cook on a low simmer for 5 minutes.
4. Meanwhile, roughly chop the cauliflower, place it in a food processor and pulse until it has broken down into a rice-like size.
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