Prepare the Base

Heat olive oil in a wide pan. Sauté onion, garlic, and capsicum until soft. Stir in tomato, smoked paprika, and saffron, and cook until slightly thickened.

Cook the Rice

Add rice and stir to coat. Pour in seafood stock and Koko Cuisine Coconut Milk. Bring to a gentle simmer.

Arrange seafood on top. Cook uncovered on low heat for 15–18 minutes until rice is tender and liquid is absorbed. Do not stir.

Rest and Serve

Remove from heat and let rest for 5 minutes. Serve with lemon wedges.