Prep and cooking time: 45mins
Complex carb portions, per serving: 0
1 tbsp extra virgin olive oil
1 onion, diced
1 celery stalk, finely sliced
2 garlic cloves, finely diced or minced
1 lemon, zested and juiced
1⁄2 tsp dried chilli flakes (or to taste)
2 tsp ground paprika
2 x 400g tins chopped tomatoes
500ml fish or vegetable stock
700g seafood (e.g. bite-sized pieces of white fish, prawns, mussels, squid and/or scallops)
2 tbsp fresh parsley, finely chopped
Heat the oil in a large saucepan, over medium heat. Fry the onion, celery, garlic, and lemon zest for 5mins. Do not allow the vegetables to colour.
Stir in the chilli flakes and paprika, and fry for 2mins. Add the tomatoes and bring to a boil.
Reduce the heat and simmer for 10mins. Add the stock and bring it back to a boil.
Reduce the heat again, cover, and simmer for another 10mins. Add the prepared seafood, season with salt and pepper, and stir gently.
Cover and simmer for 5mins, or until the seafood is just cooked.
Add the lemon juice and parsley and serve in bowls while still hot.