Spanish Seafood Rice
400-600g Brill fillet, cut into chunks (or other firm white fish)
8 scallops (or prawns/squid rings)
4 tablespoons olive oil
2 red peppers, thinly sliced
1 onion, finely sliced
3 garlic cloves, crushed
4 tsp sweet paprika
375g arborio rice (or La Bomba rice)
1.3 litres fresh fish stock
To serve - 1 lemon cut into quarters
Pre heat the oven to 180 degrees
Heat the olive oil in a shallow casserole dish on a medium heat.
Sauté the onions gently for a few minutes then add the peppers. Sauté for 5 mins until softening then add the garlic and paprika and cook for another few minutes.
Add the rice and stir to coat.
Add the fish and scallops and stock and bring to the boil.
Place in the oven for 25-30 minutes until the rice is tender.
Leave for 5 minutes to rest before serving with the lemon.