Ready in 45 minutes
125g chorizo, chopped
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, chopped
1 red pepper, chopped
2 tsp paprika
250g paella or long-grain rice
1 litre hot vegetable stock
400g frozen skinless cod fillets
100g peas, defrosted
200g shell-on prawns, defrosted
1 Heat a large, deep-sided frying pan, add the chorizo and cook for 2 minutes. Remove with a slotted spoon and set aside. Add the oil and stir in the onion, garlic and pepper and cook for 5 minutes. Add the paprika and cook for 2 minutes.
2 Stir the rice into the pan until coated in oil and then add the stock. Bring to the boil, cover with a lid or foil and simmer for 5 minutes, stirring occasionally. Nestle the cod into the rice, cover and cook for 10 minutes.
3 Add the peas, prawns and chorizo and cook for 5 minutes until tender and the fish is cooked through. Serve with lemon and a scattering of herbs