• Time: 15-20 mins
• Serves - 2 (double the ingredients for batch cooking)

Why should I make this meal tonight?

• Taste - 10/10
• Immunity booster - 8/10
• Anti-inflammatory - 8/10
• Prep time - 7/10
• Batch cook - 9/10
• Post Workout - 10/10
• Getting your hands messy? - 10/10

Ingredients:

• Mixed seafood (prawns, mussels, squid) (pre-cooked)
• 70g chopped chorizo
• 250g wholegrain/brown basmati rice (Unclebens/Tilda, microwaveable)
• 1 onion, finely chopped
• Handful Spinach
• 2 garlic cloves
• 100g frozen peas
• 1 kallo stock cube (chicken)
• 2 tsp paprika
• Pinch of saffron (optional)
• 1 tsp cayenne pepper
• 1 tbsp coconut oil
• Rocket leaf salad (optional)

Method:

1. Fry the chorizo with onion and garlic in 1 tbsp coconut oil.
2. Add a splash of the kallo chicken stock and cover for 2-3 mins, stirring occasionally.
3. Add the seafood with some more chicken stock and include the paprika, cayenne pepper and saffron. Cover and let simmer for 2-3 mins.
4. Microwave the rice for 2 mins, once completed pour into the pan.
5. Add peas with the rice (optional)
6. Sprinkle with parsley and serve with a rocket leaf salad.

Macro’s

• Carbohydrate 35%
• Protein 30%
• Fat 35%