Weekend FEASTS

These big-dish dinners make summer gatherings a breeze

- 

Chorizo and cod paella traybake

Proper paella is a labour of love but this one-pan version is less needy and still delivers a delicious, crispy base.

SERVES 4 PREP 15 MINS COOK 1 HR

• 125g cooking chorizo, sliced

• 1 onion, chopped

• 1 red pepper, sliced

• 1tbsp olive oil

• 400g tin chopped tomatoes

• 150ml dry white wine

• 350ml chicken or vegetable stock

• Pinch saffron (optional)

• 2tsp sweet smoked paprika

• 300g paella rice

• 100g green beans, sliced into 2cm lengths

• 4 small cod fillets, about 125g each

• Lemon wedges, handful chopped parsley, to serve

1 Heat the oven to 180C Fan. In a large roasting tin, combine the chorizo, onion and red pepper, then drizzle over the olive oil. Toss to combine, then bake for 15 mins, stirring halfway through.

2 Meanwhile, put the tomatoes, wine and stock in a large measuring jug (swill out the tomato can with a little of the stock to get all the juices), then add the saffron (if using) and 1 tsp of the paprika.

3 After 15 mins, remove the roasting tin from the oven and tip in the rice. Stir well, then pour in the tomato and stock mixture. Stir again, cover with foil and bake for 25 mins.