Pan Fried Sea Bream on Saffron Rice

Pour the boiling water (see ingredient for amount) into a measuring jug and add the chicken stock and saffron powder. Stir to dissolve. Add some oil to a large ovenproof saucepan on medium-high heat (if you don't have one, transfer to an ovenproof dish later). When hot, add the chorizo and fry until starting to brown, 2-3 mins. Add the onion, and cook until soft, 5 mins. Stir in the garlic and cook 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. Roast the peppers on the middle shelf of your oven until soft and charred, 15-20 mins, then remove and set aside.

Meanwhile, place the sea bream in a mixing bowl and add half the lemon zest, the oil (see ingredients for amount) and a pinch of salt. Rub the flavours all over the fish and set aside. IMPORTANT: Wash your hands after handling raw fish.

About 5 minutes before the rice is ready, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bream fillets, skin-side down. Cook until the edges begin to brown and the skin is crispy, 3-4 mins (don't move them during this time) then turn and cook for 2-3 mins on the other side. Remove your pan from the heat. IMPORTANT: The fish is cooked when opaque all the way through.