Baked Spanish-style rice with cod & prawns
Waitrose and Partners

Baked Spanish-style rice with cod & prawns

Serve this sunny, one-pan meal with a green salad and some aioli or garlic mayonnaise on the side.

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

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Ingredients

  • 2 tbsp olive oil
  • 2 clove/s garlic, crushed
  • 160g pack sliced runner beans
  • 1 tsp sweet smoked paprika
  • 2 large tomatoes, finely diced
  • 200g bomba paella rice
  • 500ml Cooks' ingredients Fish Stock
  • ½ tsp salt
  • 150g pack Waitrose Duchy Organic Raw King Prawns
  • 2 x 260g packs No.1 Icelandic Cod Loin, cut in half, if needed
  • 1/4 x 25g pack flat leaf parsley, roughly chopped, to serve
  • ½ lemon, wedges, to serve

Method

  1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp oil in a large ovenproof frying pan over a medium heat. Fry the garlic for 1 minute until fragrant, then add the beans and fry for 1 minute more. Add the paprika and tomatoes and cook for another 2-3 minutes.

  2. Stir in the rice, add the stock and salt, then bring to the boil. Transfer the pan to the oven and bake, uncovered, for 15 minutes.

  3. Remove the pan from the oven, sit the prawns and cod on top, then drizzle with the remaining 1 tbsp oil. Season the fish and bake for a final 8 minutes, or until the fish is opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through. Leave to stand for 2-3 minutes, then serve with the parsley and lemon wedges.

Cook’s tip

If you can’t find runner beans, you could use frozen peas or broad beans in this recipe instead.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,843kJ/ 437kcals

Fat

9.3g

Saturated Fat

1.6g

Carbohydrates

44g

Sugars

4.1g

Fibre

5g

Protein

41g

Salt

1.1g

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Overall rating (5/5)

5 out of 5 stars1 rating