White fish, green beans, and artichoke paella

ServeS 4–6

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

pinch of turmeric

2 garlic cloves, finely chopped

7oz (200g) fresh green beans, trimmed

1 x 13¾oz (390g) can artichoke hearts, drained and rinsed

4 tomatoes, peeled and chopped

generous pinch of hot or regular paprika

2 cups rice

5 cups hot vegetable stock

1½lb (675g) skinless white fish, such as haddock or sustainable cod, cut into boneless chunks

handful of fresh dill or flat-leaf parsley, finely chopped

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy frying pan over medium heat. Add the onion and a pinch of sea salt, and sauté for about 5 minutes until soft. Stir in the turmeric, then the garlic, beans, and artichokes. Cook gently for about 5 minutes until the beans begin to wilt, adding a little more oil if needed.

2 Now add the tomatoes and paprika, and cook for 5 minutes. Stir in the rice. Pour in half of the hot stock. Bring to a boil, then reduce the heat slightly and simmer for about 15 minutes. Add the remaining stock and the fish, cover the pan, and cook over low heat until the rice and fish are cooked through.

3 Keep the lid on the pan until ready to serve, then stir in the fresh dill and lemon juice. Taste, and season with salt and pepper. Serve with crusty bread.

White fish, green beans, and artichoke paella