Lemony Monkfish and Samphire Paella

Pour the boiling water (see ingredients for amount) into a measuring jug and add the chicken stock and saffron powder. Stir to dissolve. Heat a drizzle of oil in an ovenproof saucepan on medium heat (if you don't have one, transfer to an ovenproof dish later). When hot, add the onion, and cook until soft, 4-5 mins. Stir in the garlic and paprika and cook, stirring, for 1 minute.

Add the rice, stir to coat in the oil and spices. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a tight fitting lid (or foil), cook on the middle shelf of your oven for 20-25 mins. Tip: Check after 20 mins to see if the rice is cooked and the liquid absorbed. Scatter the samphire over the top of the rice for the final 10 mins of its cooking time. Meanwhile, roast the peppers on the top shelf of your oven until soft and charred, 12-15 mins, then remove and set aside.

Meanwhile, place the monkfish medallions in a mixing bowl and add half the lemon zest and a glug of oil. Season with salt. Rub the flavours all over the fish and set aside. Meanwhile, heat a large frying pan over high heat and add the serrano ham slices. Cook until golden and crispy, 1-2 mins each side. Transfer to a plate and set aside.

About 5 minutes before the rice is ready, return the frying pan you used for the serrano ham to medium-high heat (no oil). Once hot, carefully lay in the monkfish pieces and cook for 2-3 mins each side. IMPORTANT: The fish is cooked when opaque all the way through.