Ingredients:
For The Paella:
- 1 tbsp olive oil
- 200g raw chorizo, diced
- 3 large shallot, thinly sliced
- 3 garlic clove, crushed
- 2 tsp smoked sweet paprika (pimenton)
- 300g paella rice
- 1l fish stock
- knob of unsalted butter
- 300g prawn, chopped into bite-sized pieces
- handful cooked, shelled mussels, plus 18 in their shells
- juice ½ lemon (optional)
- small bunch parsley, chopped
For The Saffron Oil:
- 75ml extra-virgin olive oil
- juice ½ lemon
- pinch saffron threads
For The Cod:
- 1 tbsp olive oil
- knob of unsalted butter
- 6 x 175g/6oz cod fillets, skin on
- squeeze lemon juice
Method:
- Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.
- Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.
- To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.
- Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.
- Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing.
Tip:
- Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron.
Ingredients:
- 1½ tbsp groundnut oil
- 2cm piece ginger, finely chopped
- 2 garlic cloves, coarsely chopped
- 1 spring onion, finely chopped
- 450g raw prawns, shelled and de-veined
For the sauce:
- 1 tbsp tomato purée
- 3 tsp chilli bean sauce
- 2 tsp Chinese black vinegar or cider vinegar
- 2 tsp golden caster sugar
- 2 tsp sesame oil
- handful coriander leaves, to serve
- sliced spring onion, to serve
Method:
- Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Tip:
- Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish.