• ½ cup extra virgin olive oil
• ½ onion, diced
• 1 red med capsicum, diced
• 3 garlic cloves, crushed
• 200g Snapper cut into 4 pieces
• 100g South Australian squid, sliced
• 1 cup paella rice
• ½ teaspoon smoked paprika
• A pinch of saffron
• 2 ripe tomatoes, diced
• 600ml snapper/chick stock
• 400g Cooked-In-Bag Goolwa Pipis
• ½ bunch chopped parsley

IMPORTANT: This recipe was created for use with Goolwa PiPiCo's Pre-Cooked Ready to Serve 400g packs.

1. Bring to a heavy-based pan to a medium heat and add extra virgin olive oil
2. Sauté onion, capsicum, garlic until the onion begins to go clear
3. Add snapper pieces and squid, frying for a few minutes
4. Add paella rice, paprika, saffron and cook for a few minutes
5. Add diced tomato, pipis and stock
6. Place pan on low heat and cook until rice is cooked through. Approximately 40min – 1 hour
7. Serve with lemon