This recipe is inspired from Felicity Cloak's recipe in the Guardian here .
Ingredients:-
6 raw prawns / cooked prawns
6cm piece of chorizo
90ml olive oil
2 cloves garlic, finely chopped
400ml good-quality fish stock okus squeeze of lemon
1.5 cod fillets, cut into chunks
1 onion, finely diced
1/2 tsp smoked paprika
200g chopped tomatoes
100ml dry white wine
140g paella rice
90g frozen peas
Handful of flat-leaf parsley to garnish
½ lemon, cut into wedges
( tenderstem broccoli to serve )
Method:-
A lot of this recipe is similar to risotto but without the stirring!
1. Gently soften the onions
2. Add the chorizo and gently fry with onions to get all the oil out
3. Add the chopped garlic and gently fry
4. Add the chopped tomatoes to the pan and warm through.
( this can sit for a while if needed )
5. Add the rice and up the temperature
6. Add the wine and cook that off
7. Add the stock
8. Lower the temp and simmer for 15 mins
9. Add the peas after 8 mins
10. lightly salt the fish and add the pieces after 10 mins
11. Add prawns after 12 mins
12 leave to stand for at least 5 mins
13. Check salt level , lots of salt in stock so be careful.
Tenderstem broccoli goes well with this dish:
