Monkfish, Prawn and Chorizo Paella

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

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. Add the boiled water (see ingredients for amount) and stock paste and stir well to combine. 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.

5 mins before the risotto is ready, heat a drizzle of oil in a large frying pan on high heat. When hot add the monkfish, the remaining garlic and butter to the pan. Cook for 3-4 minutes on each side, adjusting the heat as necessary. Add the prawns when there is 5 minutes left.

When cooked, remove the pan from the heat. Stir in half the lemon zest add a squeeze of lemon juice and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.