GF: DF: SF

Serves 6

Sofrito:

¼ cup olive oil

1 (200g) onion, finely chopped

2 cloves garlic, finely sliced

1 (200g) red capsicum, finely sliced

2 (200g) tomatoes, skinned and finely chopped

1 teaspoon sweet paprika

1 tablespoon chopped chives

½ cup water

Heat oil over a medium heat and cook onion until golden. Add garlic and cook for 2-3 minutes until golden.

Then add capsicum, tomatoes and chives and cook for 6-7 minutes until softened. Season with salt and pepper and sweet paprika. Add water and bring to the boil Reduce heat and simmer for 30 minutes. Allow to cool before blending.

Paella:

2 tablespoons olive oil

400g, cut into 4cm chunks

100g chorizo, sliced on the round

1 litre chicken stock

2 teaspoons sweet paprika

¼ teaspoon saffron

400g quinoa (2 cups)

½ (80g) frozen peas

1 kg prawns

To serve: lemon wedges, flat leaf parsley (1/2 cup)

Heat 1 tablespoon olive oil in paella pan on medium heat. Add the fish and cook for 2-3 minutes. Remove from pan and set aside.

Add another tablespoon oil to pan, add chorizo and cook for 3 minutes or until crisp. Then stir through sofrito.

Pour stock into pan, add saffron, paprika and quinoa and bring to the boil. Reduce heat to a simmer and cover and cook for 10-12 minutes.

Remove lid and return fish to pan with prawns. Cover and cook for a further 10 minutes.

Remove the lid, stir through the peas and increase the heat to high for 2-3 minutes. This will form a beautiful crust on the base of the pan.

Remove from heat, cover with tea towel to rest for a few minutes before serving.

Serve with lemon wedges and parsley.