Olympian Cameron Kurle is on the blocks with this week's Fuel My Friday recipe - and it's packed with flavour.
The European champion - who helped Britain's men to earn gold in the 4x200m Freestyle Relay in Glasgow in 2018 - is gearing up for a move from the National Centre in Bath to the University of Stirling, where he will team up with relay teammate Duncan Scott, under the coaching of Steve Tigg.
When it comes to fuelling for the long, intense hours in training, this paella dish serves up everything Cameron is looking for, so we'll leave it to him to explain...
This is just a very tasty dish - and I'm a big fish fan too, so the prawns are a great addition. All together, it gives me a great blend of vegetables, carbohydrates and proteins. It's also an easy recipe to follow and it's quick to make.
Ingredients
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 pepper
- 100g peas
- 75g chorizo
- 2 chicken breasts
- 200g frozen pre-cooked prawns
- 1 tbsp tomato puree
- 1 chicken stock cube
- 1 tsp paprika
- 300g paella rice
- Olive oil
Method
1. Chop up the onion, carrot, pepper and garlic, as well as the chicken breasts and chorizo.
2. Pour some oil into a pan on medium heat, then add the garlic, onion, carrot, chicken and chorizo, as well as the teaspoon of paprika.
3. Fry the contents of the pan for five to 10 minutes, stirring regularly, and then stir in the tomato puree and crumbled stock cube.
4. Add the rice and stir for a couple of minutes, then pour in 750ml of boiling water. Bring to the boil then reduce to a simmer, leaving on that heat for 15 minutes, stirring regularly.
6. Add in the peas and prawns, then cook for another five minutes until the entire contents of the pan are hot and cooked well through.
7. Serve with any additional seasoning you like - then enjoy!
Rob Hobson, Head of Nutrition at Healthspan says:
"This is a great dish for recovery as it contains a good source of protein to help with the repair and growth of muscle tissues, as well as a source of carbohydrate, which helps to replace glycogen in the muscles in preparation for your next training session.
"This dish also provides a good source of vitamin
C with the peppers and peas - this vitamin is used to make collagen in the body
which is important for joint cartilage."
To try out more of our athletes and staff members' recent Fuel My Friday recipes, check out the back catalogue HERE.