Monkfish, Prawn and Chorizo Paella

Heat a drizzle of oil in a large ovenproof pan on medium heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Stir in the Cajun spice mix and half the garlic. Cook for 1 min more.

Add the risotto rice and the juice of half the lemon. Stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins.
Pour in the boiled water and chicken stock paste and stir well to combine. Bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

When the risotto has 5-10 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish pieces dry with kitchen paper.
Once hot, add the monkfish, butter and remaining garlic to the pan. Cook the monkfish for 3-4 mins on each side, adjusting the heat as necessary.
After the monkfish has cooked for a few mins, add the prawns to the pan for the final 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw seafood.

Once the prawns and monkfish are cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.
Stir in half the lemon zest. Add a squeeze of lemon juice and season with salt and pepper.