SPANISH PAELLA 12 medium uncooked king prawns 400g blue-eye cod 8 black mussels 50g chorizo sausage (see note) 1 tablespoon olive oil 4 small chicken tenderloins 1/3 cup water 2 cloves garlic, crushed 1 medium Spanish onion, sliced 1 medium red bell pepper, sliced 1/2 cayenne pepper 1 1/3 cups short-grain rice 1 large tomato, chopped 150g shelled fresh broad beans 2 cups chicken stock 1 cup water, extra Pinch saffron threads Lemon wedges, to serve

Preheat oven to 400°F. Peel and devein prawns, leaving tails intact. Cut cod into 5cm cubes. Remove beards from mussels. Thinly slice chorizo sausage.

Heat 2 teaspoons of the oil in a nonstick frying pan, cook prawns over high heat 1 minute each side until browned; remove. Cook cod for 1 minute each side until browned; remove. Cook sausage 1 minute until browned; remove. Cook chicken 1 minute each side until browned; remove. Heat the water in same pan, add mussels, cover with a lid or foil, cook 3 minutes or until opened; remove, reserve all pan juices.

Heat remaining oil in same pan, cook garlic, onion and bell pepper over high heat, stirring, for 2 minutes or until softened. Add cayenne, stir over heat 1 minute. Transfer to a 30cm paella pan or a baking dish, stir in rice, tomato and broad beans.

Bring stock, extra water and saffron to boil in a saucepan, combine with rice in paella pan. Bake in 350°F oven, uncovered, 10 minutes. Arrange prawns, cod, mussels, sausage and chicken over rice; top with pan juices. Cover with foil, bake 15 minutes without stirring or until rice is tender and most of the liquid has been absorbed. Serve with lemon wedges.

Serves 4.

NOTE: This is a Spanish sausage, smoked and heavily spiced. In unobtainable, use salami instead.

Per serving: 14.9g fat, 600 calories.

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