Seafood Paella

1 tbsp. sunflower oil
1 onion finely chopped
200g spicy chorizo
1 tsp. smoked paprika
1 tsp. dried thyme
300g risotto rice
3 tbsp. white wine
400g can chopped tomatoes with
garlic
900ml fish stock
Juice of 1 lemon
2 handfuls of frozen peas
2 tbsps. of flat leaf parsley, finely
chopped
200g smoked mackerel fillets
250g pack of seafood mix
180g prawns

1. Heat the 1 tablespoon of the oil in a large frying pan or wok. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1-2 minutes, then add in the wine. Once it has evaporated, sir in the tomatoes and fish stock. Season and cook uncovered for about 20 minutes, stirring now and again until the rice is almost tender and still surrounded with some liquid.

2. Meanwhile heat the remaining tbsps. of oil in a pan and sauté the seafood mix and prawns for 8-10 minutes, until cooked.

3. Stir in the frozen peas and the mackerel, seafood mix and the prawns into the pan and cover with a lid. Simmer for 10 minutes or until the peas are cooked through and the rice is tender. Squeeze over the lemon juice and scatter with parsley and serve immediately with extra lemon wedges and some crusty bread.