Paella con bacalao y chorizo – The 6 step Cod and Chorizo Paella

IMG_2418Paella 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

  1. Fry the chorizo, onion and garlic in a deep oiled pan for 3-5 minutes until the onion has softened.IMG_2423
  2. Add the paella rice to the pan and mix together, adding the paprika and oregano as well.
  3. Make up 800 ml of chicken stock and add it to the pan, leaving the dish to simmer for 15 minutes.
  4. 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).IMG_2421
  5. 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.IMG_2420
  6. Flake pieces of the cod fillets into the paella dish and serve with some chunky white bread


Oven Roasted Cod in Parma Ham

I’ve decided to share with you one of my most cherished recipes. There’s no going wrong with this one and it’s perfect for Fish Friday.  Even us meat lovers would be happy to be presented with this easy and super healthy meal.

I’ve only put the ingredients for 2 people because it’s me and my mum’s go-to dish when the rest of the family are out but it can be easily doubled or even halved if you only need to serve yourself.

If you’re more in the mood for a heartwarming soup, check out my Cod Chowder which uses this recipe!


Before being oven-cooked


2 Fillets of Cod (or similar white fish)

2 Slices of Parma Ham

2 Vines of Cherry Tomatoes

Lemon Juice


  • Heat the oven to 170 degrees celsius (fan oven) and heat a lightly greased tin
  • Place the cod fillets in a bowl and squeeze a bit of lemon juice on each one. Sprinkle some paprika over the fillets and season with black pepper. I don’t usually add salt to the fish because the parma ham is salty enough.
  • Wrap each fillet in a slice of parma ham widthways and place in the heated tin
  • Lastly, place two vines of cherry tomatoes on either side of the fillets and put in the oven for 14-16 mins
  • Serve with roasted baby potatoes or rice


    This is a photo from when I had a dinner party for six people. Parsley makes a really nice garnish!


After being in the oven

Oven Baked Salmon with Roasted Vegetables

Salmon is one of the tastiest fish on the market. There are so many different ways to approach this oily fish, from serving it as sashimi to wrapping it in puff pastry for an ‘en croûte’, but today I’ll be showing you how to oven bake some salmon fillets for a healthy night in. It’s a pretty simple recipe but works wonders for a rumbling tummy.


Here’s what you’ll be needing for two people, with veggie leftovers:

2 skinless and boneless salmon fillets

2 large cloves of garlic, crushed

A generous handful of chopped fresh parsley

3 medium onions

2 courgettes cut into batons

A handful of cherry tomatoes

Half a punnet of chestnut mushrooms

Olive oil

2 Uncle Ben’s boil in the bag long grain rice

Dried rosemary, paprika and oregano

Lemon juice

  • Heat the oven to 220 degrees Celsius (200 for a fan oven) and heat an oiled roasting dish.
  • It’s worth marinating the salmon for about 30 mins before cooking it so that it gets a chance to soak up the delicious flavours of lemon and paprika. Make sure you season it to taste as well.
  • Meanwhile wash and prepare the vegetables and set them aside so they are ready to be tossed into the oven. I usually leave the mushrooms whole but cut the onions into chunky quarters or eighths.
  • Once the dish is good and hot, throw the veg in and sprinkle with dried rosemary, paprika and some oregano. Mix all the vegetables together so they are all coated in the herbs and oil and put them in the oven for about 25 minutes, or until they look like they are getting crispy.IMG_2138
  • After 25 minutes, take the vegetables out and make space in the centre for the salmon fillets. Turn the heat down to 180 degrees and add the salmon for an extra 10 minutes. Remember the salmon still cooks when it’s out of the oven. I like my salmon soft and flaky but if you prefer it a little more well-done, then leave it in the oven for a few extra minutes. At the same time, put the rice on.

Alternatively, you can cook the salmon in a separate dish and serve it with the veggies, but I prefer only having one dish to wash up. Also the salmon takes on some of the flavours of the herby vegetables.

Top tip: If you don’t fancy rice, you can throw some baby potatoes in with the vegetables so it really is a one-pot dinner. Keep in mind that the potatoes will need a little longer cooking time!

Cod à la tapenade


For those of you who have been loyally following me on Instagram, you might remember this picture I posted a while ago of Cod à la tapenade. Sorry for the delay in posting the recipe but it is well worth the wait and quite appropriate for meat free monday!

Having grown up in the south of France, I love a bit of Provençal cooking and try my best to recreate flavours that I have experienced from a young age. So here goes with my take on Tapenade!

Tapenade has got to be one of the tastiest toppings to a fresh fillet of fish and it is always more special when it’s homemade. The great thing is that you can make quite a large batch and then refrigerate the extra and save it for another day. It’s particularly nice when paired with sliced french baguette or sourdough. I also love using it as a filling for chicken breasts so try that out when you get the chance.

Alongside my tapenade-crusted cod, I usually cook spicy paprika roasted potatoes. You might be wondering where the paprika spice comes into French cooking when it’s more of a Spanish flavour? Well it’s got to be one of my favourite spices and zut alors does it taste good when sprinkled on potatoes!

Top tip: If you aren’t a fan of paprika (why on earth not?), don’t worry! Just replace the paprika with parsley butter which is equally delicious.

Voilà. To recreate this dish délicieux, follow the recipe below!


50g pitted black olives

3 sundried tomatoes

2 cloves of garlic

A handful of basil leaves

Olive oil

Cod and Potatoes:

½ kilo fillet of Cod

A handful of dried breadcrumbs

½ kilo potatoes

A generous helping of paprika

Heat the oven to 180 degrees celsius (fan oven) and prepare the cod. After washing and patting the cod with paper towel, make fairly deep incisions in the fillet. These will later be stuffed with the homemade tapenade to infuse the cod with the delicious flavour of the olives.

Put all the ingredients for the tapenade in a blender and blend for a short while, making sure that it doesn’t reach the consistency of a paste. The tapenade is more striking when you get chunks of the ingredients. Spoon the tapenade into the incisions in the cod fillet and drizzle some olive oil over before pouring the breadcrumbs onto the fillet.

Meanwhile, parboil the potatoes for ten minutes and drain them. Chop each of the potatoes in half so they can get crispy in the oven. Mix olive oil and paprika in a preheated dish and coat the potatoes in the mixture. Season the potatoes and put in the oven for 25-30 minutes on the top shelf. After 5 minutes of cooking time, put the cod in the oven and set a timer for 20 minutes.

In the last 5 minutes of cooking time, boil some broccoli for some greenery and display as shown in the photo above. Et voilà, c’est parfait!