Start by pre heating a little oil in the paella pan for a minute or two. Add the onion and garlic and cook for a few minutes.
Add the dried spices, stir well and cook for a minute before adding the coconut milk and tomatoes. Add the stock, give it a good stir to combine everything together and bring to a gentle simmer.
Add the sweet potato and cook on a low heat with the lid on for 15-20 minutes. At this stage add the fish in, replace the lid and cook for a further 7/8 minutes or until the fish is cooked through.
Sprinkle over the coriander and spinach and cover with the lid, give it just a minute or two to allow the spinach to wilt.
Then get stuck in and enjoy!
Note: Marcus is using the Carri Chef 50 and Paella Pan 50 for this recipe, but it would also work well in the Paella Pan 30/40, Chef Pan 40 and also the Safari Chef Dome Lid (adjust quantities according to pan size).