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2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 green capsicum, seeded, chopped
1 tablespoon smoked paprika
500g marinara mix
2 tomatoes, chopped
¼ cup dry sherry
4 cups cooked long-grain rice
1 cup frozen peas, thawed
¾ cup chopped parsley
lemon wedges, to serve
Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
Stir through capsicum, paprika and saffron. Cook a further 1-2 minutes, until aromatic. Add marinara mix and cook, stirring occasionally, for 3-4 minutes, until seafood changes colour.
Add tomatoes and sherry. Bring to the boil on high. Stir in rice and peas. Cook, stirring, for 2-3 minutes, until heated through.
Sprinkle with parsley. Serve with lemon. Accompany with crusty bread, if liked.
If preferred, make your own marinara mix using fish chunks of choice, calamari, prawns, mussels and scallops.
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