Smoky Coley Paella

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.