Seafood Paella and Molten Babycakes

So this was what i cooked for my boyfriend on Saturday night! I've never tried paella before but it was delicious- exactly like the paella i ate in Spain a few months ago. I found the initial recipe in 'Kitchen' and adapted slightly to recreate the one i ate in Spain. Incase the paella went wrong i opted for something i know always works for desert. Chocolate molten baby cakes are my favourite, i've already posted the recipe but i made these ones extra chocolatey so i had to put the picture up!

For the paella:

(serves two)

Good pinch of saffron threads
30ml sherry
1 tablespoon olive oil
3 spring onions
2 cloves of garlic, sliced
150g paella rice
150g prawns/tiger prawns
1 large fillet of rainbow trout (or any other fish you like. I use rainbow trout because it stays in visible pieces rather than flaking up into nothing)
60g frozen peas
1/2 red pepper, sliced
250ml vegetable stock
handful corriander, chopped to serve

Method:

Warm the saffron threads in the sherry for a minute or so. Heat the oil in a wide heavy based pan and cook the spring onions then add the garlic. Add the rice, prawns, fish, pepper and peas and toss in the oil. Heat the stock and add it to the pan, followed by the saffron and sherry. Mix well then leave it to simmer very gently, uncovered for 15-20 minutes- without stirring. Once the liquid is absorbed and the rice is tender fork the rice through to seperate. Serve with fresh corriander sprinkled on the top!