The wine in this recipe is optional.
1 Finely chop the onion. In a large pan, preferably a paella one, heat the olive oil. Fry off the onions then add the rice and cook for a minute or two.
2 Mince the garlic and add to the pan alongside the saffron, paprika and white wine. Cook until the wine is fully absorbed. Begin adding the stock ladleful at a time, stirring in between.
3 Only add more stock once the last batch has been fully absorbed. A few minutes before the rice is cooked (you want it al dente) stir in the chorizo, peas, and all the fish. Cook for a few minutes then stir in the parsley.
5 Season to taste then serve immediately with lemon and lime wedges.
• For more info on Earth Hour including helpful resources and dinner party packs visit: http://earthhour.wwf.org.uk/
