Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1/2 red capsicum, sliced
• 1/2 green capsicum, sliced
• 1 teaspoon smoked paprika
• 2 ripe tomatoes, chopped
• 1 tablespoon water
• 175g arborio or callaspara rice
• 1 sprig rosemary
• 300ml HeartActive milk
• 200ml cup salt reduced chicken, fish or vegetable stock
• pinch saffron threads (optional)
• 100g firm white fish (eg. flake)
• 75g calamari, cut into rings
• 2 tablespoons finely chopped parsley
• lemon wedges, for serving

Method

1. Heat oil in a paella pan or 25cm round frypan. Add garlic, onion, capsicum and paprika cook for 5-7 minutes or until lightly browned. Add the chopped tomato and 1 tablespoon water and cook, stirring regularly for another 10 minutes or until the mixture has reached a jam like consistency.
2. Add the rice and rosemary and stir until well coated.
3. Combine HeartActive, stock and saffron in a small saucepan and bring to a very gentle simmer. Pour milk mixture into the rice and cook over medium-low heat, bubbling constantly for 10 minutes, shaking the pan occasionally (do not stir). Stud paella with fish and calamari, then cook for a further 5 minutes until most of the liquid is absorbed and the fish is nearly cooked.
4. Remove pan from heat and cover with foil. Stand for 10 minutes (paella will cook further upon standing). Before serving sprinkle with parsley and lemon wedges.