It is easy to overcook the fish in this classic Spanish dish. In this recipe, the fish is cooked separately and placed on top of the already prepared rice. Use hot smoked paprika for the best flavour. Substitute roast chicken pieces for the fish if you like. Serve a watercress and green onion salad on the side if desired.

1/4 cup olive oil

1 cup coarsely chopped onions

1 chorizo sausage, diced

2 teaspoons chopped garlic

1 1/2 teaspoons Spanish smoked paprika

8 large shrimp

2 cups Spanish paella rice or arborio rice

4 cups chicken stock

1 teaspoon saffron threads

1/2 cup green peas

12 mussels

4 125-gram (4-ounce) pieces Alaskan black cod, halibut or monkfish

Salt and freshly ground pepper

2 tablespoons chopped parsley

Preheat oven to 450 F.

Heat oil in a sauté pan or high-sided skillet over medium heat. Add onions and chorizo and sauté until onions are softened, about 2 minutes.

Stir in garlic and 1 teaspoon paprika. Add shrimp and sauté until just pink, 1 to 2 minutes. Remove shrimp.

Add rice and stir into oil. Pour in stock and saffron and bring to boil. Reduce heat to medium-low. Cook and stir until rice is just cooked, about 15 minutes.

Add peas, mussels and reserved shrimp.

Cook until mussels open and shrimp are hot, about 2 minutes. Remove from heat and cover for 10 minutes to keep warm.

Place halibut on a metal baking dish. Sprinkle with salt, pepper and remaining ½ teaspoon paprika. Bake for 10 to 12 minute or until fish is opaque in centre and juices just begin to rise.

Place a serving of paella on 4 plates and top with fish.

Sprinkle with parsley. Serves 4