Lemon Sea Bream on Saffron Chorizo Rice

Pour the boiled water for the stock (see pantry for amount) into a measuring jug. Stir in the chicken stock paste and saffron until combined.

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the chorizo and fry until starting to brown, 2-3 mins.

Add the onion and cook until softened, 4-5 mins, then stir in the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges are translucent, 1-2 mins, then stir in the stock.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, roast the peppers on the top shelf until soft and slightly charred, 14-16 mins, then remove and set aside.

While everything cooks, pop the sea bream into a large bowl.

Add the olive oil for the marinade (see pantry for amount), half the lemon zest, then season with salt and pepper.

Turn to coat the fish in the marinade, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

About 5 mins before the rice is ready, heat a large frying pan on medium-high heat (no oil).

Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.

Once cooked, remove the pan from the heat.