This isn’t the way I would usually cook a paella, but the flavours worked really well. Using saffron and paprika makes this so fragrant.

• 1 tbsp. olive oil
• 6-8 Pancetta rashers, chopped
• 1 Red onion, finely diced
• 1 Celery stick, finely diced
• 2 large garlic cloves, crushed
• 1 cup Risotto or paella rice
• Splash of Dry sherry
• 400ml (2 cups) chopped tomatoes
• Pinch of Saffron threads
• 1 tbsp. paprika
• 500ml good quality stock, can be veg/fish
• Juice of a lemon
• 1 roasted red pepper, I used jarred, and sliced
• 2 Cod filets, diced
• 20g flat leaf parsley, chopped
• 6 large prawns
• Sea salt and cracked black pepper

• Heat the oil, fry the pancetta until it is nearly crisp then add the diced onion and celery. Sauté until soft.
• Add the garlic and mix.
• Pour in the rice and cook until translucent.
• Pour in the sherry, cook for a few minutes then add the chopped tomatoes. Mix well.
• Add the saffron, paprika and keep stirring.
• Pour in the stock, squeeze in the lemon juice, season well with salt and pepper and mix well.
• Lay over your red peppers, then the cod and with a ladle scoop a little juice over each cod piece.
• Sprinkle over the parsley.
• Cook for 6/7 minutes.
• Layer over the prawns, cover with foil and cook for a further 6 minutes or until the prawns are pink all over and cooked. I turned my prawns over halfway.
• Serve, do not worry if the rice has stuck to the bottom this is the best part!

Note: you can add green beans or peas to this, I usually would add these to my Paella but due to crohns can no longer eat them. If using frozen add them when you add the cod.