Seafood Paella

Ingredients
2 tbsp olive oil
1 red onion, finely diced
2 cloves garlic, crushed
1 red capsicum, sliced thinly
1 cup Basmati rice or Doongara rice
2 large ripe tomatoes, peeled and seeds removed and diced
Pinch of saffron covered in 50ml boiling water and left to steep
1 tsp smoked paprika
1 tsp chilli powder (optional)
Juice and zest 1 lemon
1 litre salt-reduced chicken or vegetable stock, hot
1 cup frozen peas
600g seafood marinara mix
½ cup Fresh basil, chopped finely
½ cup fresh coriander, chopped finely
Freshly ground black pepper to taste
Method
In a large heavy-based frypan on a low heat, add olive oil, finely diced red onion and garlic and sauté until clear.

Add sliced red capsicum and cook for a further 2 minutes.

Add rice, chilli powder and smoked paprika and mix gently together, cook for a further 2 minutes.

Add diced tomatoes, saffron, lemon zest and lemon juice and stock. Stir until combined and bring to a boil. Turn down to a simmer and place a lid on. Cook gently for 20 minutes or until rice is tender.

Remove lid and add frozen peas and seafood marinara mix, black pepper to taste and gently mix through. Replace lid and cook for a further 3-5 minutes until seafood is cooked.

Just before serving add chopped basil and chopped coriander and serve with a green salad and a wedge of fresh lime or lemon.