Not quite a paella, but full of colour, flavour and baked in a paella pan. It's quick to cook and a delicious fishy one-pan dish. Serve straight from the BBQ to table and dive right in. Make use of your local fishmonger and see what they have that is seasonal and sustainable. I used whiting and prawns that were caught just off the coast the morning I bought them in Exmouth, but you could substitute these for what is available. I used French beans left from my vegetable box but you could use frozen peas instead.

Ingredients

Serves 4

1 whiting fillet, boned, skin removed and cut into 8 pieces

2 handfuls shell on prawns

2 red onions, finely chopped

2 cloves garlic, finely chopped

250g cherry tomatoes on the vine 

200g Arborio rice

400ml vegetable stock

Glass white wine

Handful of French beans, trimmed and cut in half

4 sprigs fresh rosemary

Salt & pepper

1 lemon & chopped parsley to garnis

Method

1. Set up your BBQ for indirect cooking, temperature approximately 160°C. I cooked this in my Kamado Joe Classic.

2. Take a large pan – a paella pan is ideal and saute the red onions in two tablespoons of rapeseed oil until soft. 

3. Add in the garlic, followed by the cherry tomatoes and rosemary sprigs. Season with salt and pepper.  

4. Cook for a further two minutes. Some of the tomatoes will split, which is fine as they will release all their sweet juices from inside. You can leave the stalks in too as there is lots of flavour in these.  

5. Add in the rice. Stir to coat all the rice granules and pour in the vegetable stock. I closed the dome of my BBQ to keep in the flavours and to help the rice steam. 

6. Stir occasionally. When the rice is nearly cooked, carefully place in the fish pieces followed by the prawns and the beans.  

7. Stir carefully without breaking up the fish and pour over the glass of white wine.  

8. Cook for a further 5 minutes with the lid closed until the fish becomes white and is cooked through.  

9. Top with lemon segments and sprinkle with chopped parsley just before serving. Eat with a salad or a big chunk of bread.

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