Lucky Star Pilchard Paella


100ml olive oil
6 garlic cloves, crushed
2 onions, roughly chopped
2 red peppers, seeded and finely chopped
2 x 410g tins chopped tomato
15ml smoked paprika
700g white rice
2L chicken stock
100ml lemon juice, freshly squeezed
5ml salt
5ml ground black pepper
1 x 1.88kg tin Lucky Star Pilchards in Tomato Sauce, drained
1 lemon, cut into wedges
10g fennel fronds, chopped


Heat the olive oil in a paella pan or a large heavy-based pot. Add the garlic, onion and red pepper and sauté until soft and translucent. Add the tomatoes and paprika, reduce the heat and simmer for about 10 minutes or until fragrant. Stir in the rice and simmer for 5 minutes. Add the stock and bring to the boil. Reduce the heat and cook uncovered until the rice has absorbed most of the liquid. Cook for a further 10 minutes or until the rice is cooked. Stir in the pilchards and cook until they are heated through. Season with salt and pepper and serve hot with lemon wedges. Garnish with fennel.