Cod and Prawn Paella

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.