Ingredients
- 50ml olive oil
- 2 cloves of garlic, peeled and sliced
- I red onion, peeled and sliced
- 100g chorizo, sliced
- Itsp smoked paprika
- 300g long grain rice
- I tin of chopped tomatoes
- 200g frozen petits pois
- 300ml chicken stock
- 250g cod fillets, bones removed and cut into 2cm cubes.
- 250g prawns (shelled) – frozen will be fine but make sure they are defrosted
- Salt and pepper
1 Put the olive oil, garlic and onion into a large, wide pan.
2 Cook over a gentle heat for five to six minutes, then add the chorizo, smoked paprika and cook for two more minutes, then add the rice.
3 Turn the rice in the pan until it is completely coated and glistening, then add the tinned tomatoes, peas and the stock. Bring to a gentle simmer, add salt and pepper, then cover with a lid.
4 Cook for 15 minutes, then place the fish evenly on top, gently pushing it into the rice. Cover once more and cook for a further five minutes or so, making sure that the rice is tender, all the stock absorbed and the fish cooked.
