Monkfish, Prawn and Chorizo Paella

Heat a drizzle of oil in a large, wide-bottomed 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 bell pepper and chorizo and fry until it starts to brown, 4-5 mins. 

Stir in the Cajun spice mix (add less if you'd prefer things milder) and half the garlic. Cook for 1 min more.

Add the risotto rice and the juice of half the lemon to the pan. Stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins. 

Stir in the boiled water for the risotto (see pantry for amount) and chicken stock paste. Bring back up 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, 25-30 mins.

When the risotto has 10-12 mins left, roast the broccoli on the middle shelf until tender and crispy.

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.

Meanwhile, drain the prawns.

After the monkfish has cooked for a few mins, add the prawns to the pan for the final 5-6 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.