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Paella with Mussels and White Wine

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Serves: 4-6
150g / 5 1/2 oz cod fillet, skinned and rinsed in cold water
1.3litres / 2 1/4 pints simmering fish stock
200g / 7 oz live mussels, prepared
3 tbsp olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1/2 tsp cayenne pepper
1/2 tsp saffron threads infused in 2 tbsp hot water
225g / 8 oz tomatoes, peeled and cut into wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
375g / 13 oz medium-grain paella rice
100ml / 3 1/2 fl oz white wine
150g / 5 1/2 oz shelled peas
1 tbsp chopped fresh dill, plus extra to garnish
salt and pepper
lemon wedges, to serve

Cook the cod in the saucepan of simmering stock for 5 minutes. Transfer the cod to a colander, rinse under cold running water and drain. Cut into chunks, then transfer to a bowl. Cook the mussels in the stock for 5 minutes, or until opened, then transfer to the bowl with the cod, discarding any that remain closed.

Heat the oil in a paella pan and stir in the onion over a medium heat until softened. Add the garlic, cayenne pepper and saffron and its soaking liquid and cook, stirring constantly, for 1 minute. Add the tomatoes and peppers and cook, stirring, for 2 minutes.

Add the rice and cook, stirring, for 1 minute. Add the wine and most of the stock and bring to the boil, then simmer for 10 minutes. Do not stir during cooking, but shake the pan once or twice and when adding ingredients. Add the peas, dill, salt and pepper. Cook for 10 minutes, or until the rice is almost cooked, adding more stock if necessary. Add the cod and mussels and cook for 3 minutes.

When all the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately. Cover with foil and stand for 5 minutes. Garnish with dill and serve with lemon wedges.

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