Weight Watching Wife's Paella - 10 ProPoints per serving

I called this after myself because there are no peas in it, because I hate a pea. It's the one veg you've not got a snowballs chance in hell of getting me to eat!!!

Ingredients - Serves 2

80g Rice, you can use paella rice if you like, I used brown
12 tiger prawns
1 red pepper, grilled until blackened and skin removed and diced
1 clove garlic, crushed
2 tomatoes, chopped
1 white onion, diced
30g chorizo, diced
2 scallions, diced and divided between white and green

1/2 tsp paprika 

1/2 tsp saffron threads 

1/4 cup hot water
160ml chicken stock
1 tsp olive oil
1 tsp parsley
Pepper to season

Method

Heat the oil on med heat and sauté the onion and chorizo for about 5 mins, until onion starts to soften

Add the paprika, tomatoes, garlic, scallions and rice.  Cook for one min and coat the rice with the ingredients. Then add the stock and saffron water. Cook on low heat for 12 mins, or until stock is almost absorbed.

Add the prawns and cook for a further 3 mins.

Add the pepper and the Green end of scallion. Stir and ensure all liquid is absorbed an snd prawns are cooked.

Season with parsley and pepper

Grilled Fillet of Hake with Avacado Sauce and Saffron scented couscous - 8 ProPoints per serving

Ingredients - serves 2

For the Fish
2 fillets of hake
Salt and Pepper

For the Cous Cous
60g couscous
120ml boiling water
Pinch Saffron

For the sauce
1/2 med avacado
1 jalapeño chili
1/2 white onion
3 cloves garlic
55g Quark
1/2 tsp oregano
Pinch cumin
1/4 cup water
1/2 lime juiced

Method

Heat the grill, prick the whole chili and place onto the tray with the onion and grill for 8 mins, until blackened.  Make sure to blacken both sides of the chili.

Place the whole peeled garlic cloves under the grill for 3 mins

Add the grilled chili (seeds removed), onion,garlic, diced avacado, quark, water, spices and salt and pepper to a blender or food processor and blend until smooth.

Place the seasoned hake under the grill skin side up and cook for 4 - 5 mins, turning half way.

In the meantime, soak the saffron in the boiling water until the water turns a golden  colour,  add cous cous and cover until all the water has been soaked up.

Serve the fish on a bed of the sauce surrounded by the Cous Cous and with a zero point side salad if desired