Baked Spanish-style rice with cod & prawns

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.

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.

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 scattered with the parsley and with the lemon wedges for squeezing.