Feeds 3 to 4
One head of cauliflower (made into cauliflower rice)
Teaspoon of turmeric
Teaspoon of paprika
Red onion – diced
Stick of celery – diced
Red pepper – diced
Chorizo cut into chunks- I used about 8/10 chunks
200g smoked haddock
Cup of chicken stock
Parsley and lemon wedges to serve
Put a splash of the oil in a pan and fry the onion and celery until soft. Place the chorizo chunks, red pepper and turmeric in the pan and cook for about 5 minutes then add the haddock (or fish of your choice), cover and leave for a few minutes.
Now add the mussels and stock and cover with a lid, cook until all the mussels are open (you can also buy a bag of pre cooked mussels if this is easier).
Lastly add the prawns and cauliflower rice and cover for 5 minutes stirring occasionally until everything is coated and cooked. Most of the liquid by now should have evaporated.
Serve with lemon wedges and chopped parsley.