In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.