For this month’s Fishy Times at work. Super easy. Why not substitute cod cheeks for Prawns.. Possibilities are endless


3 tbsp Olive Oil

10 large Tiger Prawns (defrosted) *

Small bunch Parsley *

250g Mussels*

250g Clams*

Large pinch of saffron strands*

150g cooking chorizo, Diced *

1 onion, finely chopped

1 med Squid cleaned , cut into rings W/ tentacles intact *

5 baby plum or cherry tomatoes

250g paella rice *

100g frozen peas  (defrosted)

1 Lemon, zested & wedged*

500 ml Chicken or Fish Stock

2 Garlic cloves, finely chopped


  1. Soak saffron strain in couple Tbls of water. The longer you soak the better the colour becomes. In a large pan, Saute chorizo and onions in olive oil until onions ore soft. Add garlic and cook for a minute longer.
  2. Add rice to pan with with chorizo mix. Cook the rice in the mixer for a few minutes so it toasts slightly. Add saffron, lemon zest and stock. Turn down and let it simmer until almost all absorbed.
  3. Have oven preheated to 170c. Arrange shellfish, prawns, squid, peas and tomatoes over the top of the rice. Pop in the oven for about 10 min or until shellfish is opened and prawns are pink. Remove and scatter freshly chopped parsley. Serve with wedges of lemons.