Chorizo and Cod Paella Traybake

by Martha Collison
Star 4.1
    15m prep time
    75m total time
    Easy level
    16 ingredients

Proper paella is a labour of love. My one-pan version is less needy: it is entirely oven baked. Make sure you use a stainless steel or enamelled roasting dish, rather than one made of glass or ceramic, as metal conducts the heat better and will cook the rice accurately. You’ll also get a layer of soccarat – that crispy, caramelized bit on the bottom of the pan – which is arguably the most delicious part of this dish.

Method

Based on 4 servings, adjust as needed.

Step 1

👋 Defrost the cod ahead of time if needed. Preheat the oven to 200°C (180°C fan/400°F/gas mark 6). In a large roasting tin (about 23 × 33cm/9 × 13in), combine the chorizo, onion and red pepper, then drizzle over the olive oil. Toss to combine, then bake for 15 minutes, stirring halfway through.

Step 2

Meanwhile, tip the tinned tomatoes into a large measuring jug, followed by the wine and stock (swill out the tomato can with a little of the stock to get all the juices), then add the saffron (if using) and half of the paprika.

Step 3

After 15 minutes, remove the roasting tin from the oven and tip in the paella rice. Stir well, then pour in the tomato and stock mixture** and stir again. Cover with foil and bake for 25 minutes.

Step 4

Take off the foil and give the rice a good stir, making sure the rice from the centre gets redistributed to the edges (the corners will cook quickest). Stir in the green beans. Arrange the cod fillets on top of the rice, sprinkle with the remaining paprika and some sea salt flakes, then bake, uncovered, for 20 minutes, gently mixing the rice once more during this time (without disturbing the cod), until the rice is tender and the cod is cooked through. Add a little extra water if the rice isn’t cooked through at this point.

Step 5

Top the baked rice with wedges of lemon and parsley, then season generously before serving.
  • Ingredients
  • Based on 4 servings
  • 1 Onion, diced 1 x Sainsbury's Onions Loose
  • 125g Cooking Chorizo, sliced 1 x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g
  • 400g Chopped Tomatoes, canned 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
  • 350ml Chicken, or veg stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 2tsp Sweet Smoked Paprika 1 x La Chinata Smoked Paprika Powder Sweet 70g
  • 100g Green Beans, sliced into 2cm lengths 1 x Sainsbury's Fine Green Beans 200g
  • 1tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 300g Paella Rice 1 x Sainsbury's Spanish Paella Rice 500g
  • 190ml Dry White Wine, approx 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
  • 10g Flat Leaf Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 4 small fillets Cod Fillets 1 x Sainsbury's Skinless & Boneless Cod Fillets 360g
  • 1 Lemon, cut into wedges 1 x Sainsbury's Lemons
  • 1 Red Pepper, sliced 1 x Sainsbury's Red Pepper
  • Freshly Ground Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
  • 5 strands Saffron 1 x Sainsbury's Saffron 0.4g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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