Ingredients:
*200g long grain rice *25g margarine or oil *1 stock cube *4 eggs *100g fresh peas in pods *200g of cooked fish eg smoked haddock, plaice or turbot *1 small tin of sweetcorn *100g grated mild cheddar cheese *pinch of salt and pepper *1 tsp turmeric or saffron *a punnet of cress or a bunch of fresh chives
Children's age: all ages
Makes: serves 4
Preparation time: 40 minutes
Cooking time: 25-30 minutes
T = together A = adult
A Fill the kettle and put it on to boil.
T Pour the rice into a medium saucepan.
T Stir 1tbsp margarine into the rice, until the rice is well coated by the margarine.
A Measure out 1 pint of boiled water and crumble the stock cube into the water. Stir the stock until the cube is dissolved, then pour it over the rice. Cook the rice over a medium heat.
T Place the eggs in a saucepan and cover with cold water.
A Bring the eggs to the boil over a high heat and cook for ten minutes.
T Shell the fresh peas and discard the pods.
A Stir the shelled peas, turmeric, salt and pepper into the rice. Reduce the heat to low.
A Drain the eggs, then run under cold water until cooled.
A Place the fish on top of the rice, cover with a lid and allow the fish to steam.
A Open the tin of sweetcorn.
T Drain the sweetcorn, then peel the hard-boiled eggs.
A Cut the eggs into quarters and snip the cress.
A Carefully remove the lid from the saucepan. Stir in the sweetcorn.
Increase the heat to medium and cook the paella for a further two minutes.
To serve: Arrange the eggs on the paella, then scatter cheese and cress over it all.
