Baked Spanish-style rice with cod & prawns

Name: Baked Spanish-style rice with cod & prawns
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 clove/s garlic, crushed; 160 g pack sliced runner beans; 1 tsp sweet smoked paprika; 2 large tomatoes, finely diced; 200 g bomba paella rice; 500 ml Cooks' ingredients Fish Stock; ½ tsp salt; 150 g pack Waitrose Duchy Organic Raw King Prawns; 260 g packs No.1 Icelandic Cod Loin, cut in half, if needed; 25 g pack flat leaf parsley, roughly chopped, to serve; ½ lemon, wedges, to serve

Serve this sunny, one-pan meal with a green salad and some aioli or garlic mayonnaise on the side.

4.5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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2 tbsp olive oil
2 clove/s garlic, crushed
160g pack sliced runner beans
1 tsp sweet smoked paprika
2 large tomatoes, finely diced
200g bomba paella rice
500ml Cooks' ingredients Fish Stock
½ tsp salt
150g pack Waitrose Duchy Organic Raw King Prawns
2 x 260g packs No.1 Icelandic Cod Loin, cut in half, if needed
¼ x 25g pack flat leaf parsley, roughly chopped, to serve
½ lemon, wedges, to serve

Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp oil in a large ovenproof frying pan over a medium heat. Fry the garlic for 1 minute until fragrant, then add the beans and fry for 1 minute more. Add the paprika and tomatoes and cook for another 2-3 minutes.
Stir in the rice, add the stock and salt, then bring to the boil. Transfer the pan to the oven and bake, uncovered, for 15 minutes.
Remove the pan from the oven, sit the prawns and cod on top, then drizzle with the remaining 1 tbsp oil. Season the fish and bake for a final 8 minutes, or until the fish is opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through. Leave to stand for 2-3 minutes, then serve with the parsley and lemon wedges.