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Pan fried fish with saffron paella
( SERVES 4 )

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For this paella, use a firm fish with great texture, such as monkfish. If you wish, the fish can be chopped up and added to the rice as it cooks. Mussels or cockles can be used instead of prawns.

Ingredients

100 ml	Olive oil
16	Prawns, peeled
4	Chorizo sausages, sliced into 1cm slices
2	Red onions, medium, chopped
2	Red capsicums, seede and chopped
4	Garlic cloves, finely chopped
½ tsp	Fennel seeds
800 ml	Chicken stock
1 tsp	Saffron threads
250 g	Short grain rice
1 pinch	Smoked paprika
80 ml	White wine
4 Tbsp	Flat leaf (Italian) parsley, chopped
1 to taste	Salt and freshly ground black pepper

Fish

4	Fish fillets, 200g/fillet
2 Tbsp	Oil
4 Tbsp	Butter
1 to taste	Salt
1	Lemon, juice
2 Tbsp	Balsamic vinegar
4 handfuls	Salad greens

Directions

Heat a large frying pan over a high heat, add 2 tablespoons of the olive oil, then quickly sauté the prawns and sausage until just cooked - about 3 minutes. Remove the prawn mixture and pan juices to a small bowl.
Wipe the pan clean, return it to the heat, then add the remaining oil. Once it is hot, add the onion (chopped) and capsicum (seeded and chopped), then cook for about 10 minutes or until soft, stirring occasionally. Reduce the heat to low, add the finely chopped garlic and fennel seeds, then cook until fragrant - about 10 minutes.
In a separate saucepan bring the stock and saffron to the boil. Add the rice to the frying pan and stir for 1 minute to coat it in the oil. Add the wine, stock, paprika and half the chopped parsley, then lightly season with salt and pepper. Resist stirring the rice as it simmers - after 10 minutes, there should be only a little liquid left. Add the prawn mixture and juices, cook for 5 minutes, then add the remaining parsley. Leave for 3-4 minutes before serving.
For the fish, heat a frying pan, then add the oil and heat until it starts to get a bit hazy. Carefully slide the fish fillets into the pan, then cook until golden brown - 4-5 minutes - before turning. Lower the heat, then add the butter and season the fish with salt and a squeeze of lemon juice. As the butter froths, use it to baste the fish until cooked through - about 3-4 minutes. Serve the fish alongside the paella. Drizzle a little balsamic vinegar over the fish, then serve with salad leaves or watercress.