Paella is one of those simple one-pan dishes that looks impressive but is actually pretty easy to make (shhh don’t tell anyone). While you’ll usually see prawns or chicken in a paella, I decided to try something new and added oven-cooked Cod. This would work well with any white fish though so don’t worry if you can’t get Cod at the supermarket.
This recipe is enough to serve 3-4 but it’s easily doubled so would be perfect for a dinner party, paired with a Spanish Cava if you want to splash out.
2 cod fillets
30g diced chorizo
1 finely chopped onion
2 garlic cloves
300g paella rice (allow about 75g dry rice per person)
2 tsp paprika
2 tsp oregano
800ml chicken stock
3 large roasted red peppers from a jar
Salt and pepper
- Fry the chorizo, onion and garlic in a deep oiled pan for 3-5 minutes until the onion has softened.
- Add the paella rice to the pan and mix together, adding the paprika and oregano as well.
- Make up 800 ml of chicken stock and add it to the pan, leaving the dish to simmer for 15 minutes.
- Meanwhile, season the cod fillets and place them in a lightly oiled ovenproof dish in the oven for 15 minutes at 180 degrees Celsius (fan oven).
- After 15 minutes, take the cod out and cover with foil to keep it warm. Add the peppers to the paella and if it’s looking a bit dry, add t some boiled m water. Simmer for another 5 minutes.
- Flake pieces of the cod fillets into the paella dish and serve with some chunky white bread