FISH PAELLA

SERVES 4 / PREPARATION & COOKING: 30 MIN

1 lemon fish fillets (200g per person, any firm white fish) 10ml (2t) smoked paprika 15ml (1T) dried oregano salt and freshly ground pepper to taste 30ml (2T) olive oil 1 onion, diced ¼ each red, yellow and green peppers, pith removed and diced 100g chorizo sausage, sliced 30ml (2T) chopped garlic 375ml (1½c) short-grain white rice 1 vegetable stock cube 750ml (3c) water 1 Squeeze the juice of half the lemon over the fish fillets. Sprinkle a pinch of paprika and a pinch of oregano over the fillets, and season with salt and pepper. Set aside. 2 Heat a pan over medium heat. Add the olive oil, onion, peppers, chorizo and garlic. Sauté until the veggies soften. 3 Add the remaining paprika and oregano as well as the rice. Sauté for 2 minutes to toast the rice. 4 Add the vegetable stock cube and 500ml (2c) water. Bring to a boil, then cover with a lid and simmer for about 10 minutes or until the water is absorbed. 5 Put the fish fillets on top of the rice and vegetables and add the remaining water. Cover again and simmer for another 10-15 minutes or until the fish is flaky and the rice is cooked through. Season with salt and pepper and a squeeze of lemon juice.