1 fillet of smoked haddock diced
½ bag of paella or Arborio rice
Water: 3 times the volume of rice
½ green pepper ½ red pepper
Handful of peas
1tsp Saffron or Turmeric
2 tbsp tomato puree
Salt and pepper
Cook in a large frying pan or a wok
Dice all the vegetables
Heat 2 tbsp of olive oil
Gently fry the vegetables for 3 minutes.
Add the spices
Add the rice and fry for a further 2 minutes, stirring all the time Add the water and tomato puree
Cook on a medium heat without stirring until the rice is cooked but still firm.
Dot the smoked haddock over the rice and cook further until the fish is no longer translucent.
Serve with a wedge of lemon.