Buckwheat Paella with Chorizo and Seafood

1. Cook buckwheat by covering with water, bringing to a boil for 5 minutes, then simmering for 25 minutes. Drain and rinse with boiling water.

2. Chop chorizo and dry fry to release the oil.

3. Dice onions and fry in the chorizo oil.

4. Add a tin of chopped tomatoes, 1 tablespoon paprika, 1 tablespoon Cawky's smoky saffron blend, 2 crushed garlic cloves, and bring to a boil.

5. Season with salt.

6. Add seafood and stir in the cooked buckwheat, then heat through.

Tips

1. For better flavor, cook buckwheat in stock instead of water.

2. A serving has approximately 389 calories, 37g carbs, and 6g fiber. Buckwheat is low carb with 21g carbs and 4g fiber per 100g cooked.