Here you go Adam .... simple but well tasty : Smoked Haddock & Prawn Paella 2 tsp Olive Oil 1 Medium Onion, finely chopped 2 Garlic Cloves, crushed 5 Saffron Strands 1 Red Pepper, deseeded & diced 225g (8oz) Arborio Risotto Rice 850ml (1.1/2 pints) Fish or Vegetable Stock 125g (4.1/2 oz) frozen Garden Peas 225g (8oz) skinless Smoked Haddock fillet, cut into bite-sized pieces 125g (4.1/2oz) Peeled Prawns 2Tbsp fresh chopped Parsley Salt & freshly ground Black Pepper Method: Heat the oil in a large frying pan and add the onion and garlic, cook over a low heat, stirring until onion has softened, but not browned. Place the Saffron in a small dish and cover with 2 tablespoons of boiling water, leave to stand, so saffron infuses and colours the water a bright yellow. Add the Red Pepper and Rice to the pan, saute slightly for 2 mins, then add the saffron and its soaking liquid, then add all the stock, Bring to the boil, then reduce heat and simmer for 15 mins, stirring every so often, until most of the liquid has been absorbed. Add the frozen peas and Smoked Haddock pieces, and continue cooking for 5 mins .... Toss in the Prawns and Parsley, season with salt & pepper to taste, and cook for a further 2 to 3 minutes until piping hot . Serve ...... Eat and Enjoy