1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Crush garlic. Combine with yoghurt and 2 tbsp water to make a drizzling consistency. Season with salt and pepper.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Season fish with 1 tsp smoked paprika, salt and pepper. Cook for 3-4 minutes on each side, or until cooked through. Remove to a plate and set aside. Reserve pan.

4. Add 1 tbsp oil to pan. Slice onion and dice eggplant. Add to pan as you go. Cook for 5 minutes, or until tender. Slice paprikas. Add to pan along with 2 tsp smoked paprika, 2 tsp ground paprika and crumbled stock cube. Cook, stirring, for 2 minutes, or until fragrant.

5. Pour in diced tomatoes. Simmer for 5 minutes. Stir through cooked rice until well coated. Season to taste with salt and pepper.

6. Divide paella rice between plates. Flake fish into large pieces and place on top. Garnish with chopped parsley and a drizzle of aioli. Serve with lemon wedges.

Notes:
If you prefer to make a dairy free aioli you can substitute the yoghurt with 1/4 cup whole egg mayonnaise instead.

No Fish option - replacement is chicken breast fillet.

Dice chicken and season the same as the fish. Cook for 8-10 minutes, or until cooked through.

Black rice 1 packet (300g)
natural yoghurt 1/2 cup (125g)
White fish fillets 2 packets
red onion 1/2 *
Baby eggplant 1
red paprikas 2
Diced tomatoes 400g
Parsley 1/4 bunch
lemon 1/2

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground paprika, stock cube of choice (1), garlic (1/2 clove)