Serves: 4
Prep Time: 14 min
Cook Time: 40 min
Total Time: 1 hour





  • 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