- 2 onions
- 4 garlic cloves
- A handful of rosemary, leaves only
- 1 tbsp Spanish seasoning
- 200g cavolo nero
- 1 vegetable stock cube
- 400g risotto rice
- 400g chopped tomatoes
- 680g white fish pie mix
- A handful of flat leaf parsley
- 2 lemons
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 1.2 ltrs boiling water
Prep: 15 mins | Cook: 45 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and finely chop the onions. Peel the garlic and grate or thinly slice it. Pick the rosemary leaves and finely chop them.
2. Add the onion, garlic and rosemary to a large roasting tin. Dust over 1 tbsp Spanish seasoning and drizzle with 1 tbsp olive oil. Season with salt and pepper and stir to coat everything in the oil and seasonings. Slide into the oven and roast for 6-8 mins, till the onion has softened slightly.
3. Meanwhile, trim the dry ends off the cavolo nero and finely shred the leaves. Crumble the stock cube into a heatproof jug and pour in 1.2 ltrs hot water from the kettle. Stir to dissolve the stock.
4. When the onions are soft, add the risotto rice and cavolo nero to the tin. Tip in the tin of chopped tomatoes and pour in the hot stock. Stir well to combine, then slide the tin back into the oven to roast for 25-30 mins, till the cavolo nero is tender and the rice is plump.
5. When the rice is tender, fold through the white fish pie mix. Return the tin to the oven for 6-8 mins, till the fish is cooked through – it will be opaque, and flake easily if pressed with a fork.
6. Finely chop the parsley leaves and stalks. Just before serving, scatter the parsley over the fish paella and squeeze in a little juice from the lemon. Fold together and serve in warm bowls, with wedges of the lemon on the side.