Published Saturday, 09 November, 2013 by Beth Bradshaw
1) fry the onion, garlic and pepper together for 5 minutes, then add the rice and paprika and fry again for 5 minutes.
2) add the chopped tomatoes and a splash of stock and allow to simmer on a medium heat. Keep stirring until the rice has absorbed all the liquid and add more stock - repeat this.
3) when half the stock has gone, add the peas, lemon juice and sardines and continue to gradually add the stock.
4) continue to add the rest of the stock, allow to absorb and add more until all the stock has gone. The whole process should take 20-25 minutes, and the rice should be cooked and oozy. Serve with grated cheese and lots of pepper - enjoy !
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