Step 1

Heat 1 tbs oil in a deep frypan or shallow casserole with a lid over medium-high heat. Add fish and cook for 2-3 minutes until almost cooked through. Remove from pan and set aside.

Step 2

Reduce heat to medium, add remaining 1 tbs oil to the pan and cook the onion for 3-4 minutes until softened. Add the chorizo and capsicum, and cook for a further 2-3 minutes until starting to crisp. Add the quinoa and saffron, season and stir to coat. Add the stock and bring to a simmer. Cook, covered, for 8-10 minutes until almost all the liquid is absorbed. Stir through the peas.

Step 3

Return the fish to the pan with the mussels. Reduce heat to low, cover and cook for a further 15 minutes or until mussels have opened. Scatter with parsley and serve with lemon.