Seafood paella

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