Instant paella

Paella in less than ten minutes This speedy recipe is perfect for busy weeknights!

Heat oil in a large, deep frypan with a lid over medium heat. Season fish and cook, turning, for 2-3 minutes, then add chorizo and cook, turning, for a further 2 minutes or until fragrant. Add capsicum, anchovy and peas, season with pepper and cook for a further 1-2 minutes.
Boil the kettle. Add the couscous to the frypan and pour over 1 1/2 cups (375ml) boiling water, ensuring the couscous is completely covered. Remove pan from heat, cover with the lid and stand for 2 minutes or until water is absorbed. Stir to combine, top with parsley and serve with lemon wedges.

Source

2 tbsp olive oil

600g firm white fish fillets , cut into 3cm pieces

1 dried chorizo, halved lengthways, thinly sliced

1 red capsicum, thinly sliced

2 anchovy fillets, chopped

1 cup fresh podded peas, or frozen peas

1 1/2 cups instant couscous

Chopped flat-leaf parsley and lemon wedges, to serve

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