Chicken Stock Powder(ContainsCelery)
Water for Rice
Halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan over medium to high heat. Once hot, add the chorizo and cook, stirring, until it has released its oils, 3 mins. Add the onion and cook, stirring, until softened, 4-5 mins. Add the garlic, half the lemon zest and half the paprika and cook, stirring, for 1 min.
Add the rice to the pan and stir to coat well. Cook for 1 min. Add the chicken stock powder and water (see ingredients for amounts) to the pan and season with salt and pepper. Stir to mix, then cover with a lid (or some foil) and cook, stirring occasionally, for 20-25 mins. Tip: Add a splash more water if the liquid evaporates and the rice isn't quite cooked.
Meanwhile, heat a drizzle of oil in another frying pan on medium high heat. Add the green beans and cook, stirring, until just tender, 4-5 mins. Transfer to a plate but do not wash the pan.
Pop the coley fillets in a bowl with the remaining lemon zest, remaining paprika and a drizzle of oil. Season with salt and pepper. Mix well to coat. Important: Wash your hands after handling raw fish. Return the now empty frying pan to the heat and cook the fish for 2-3 mins on each side. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, transfer the fish to a plate and flake the fish into pieces using two forks.
Once the rice is cooked, carefully stir the flaked coley and green beans through the paella with juice from half the lemon. Cut the remaining lemon into wedges. Taste and add more salt and pepper if you like. Divide between plates and serve with lemon wedges. Enjoy!