Summer veg paella

Ingredients

  • 2 tbsp olive oil​
  • 1 red onion, chopped
  • 250g frozen sliced peppers
  • 1 courgette, sliced
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tbsp smoked paprika​
  • 300g long-grain rice, washed
  • 400g tin chopped tomatoes
  • 1 vegetable stock pot, made up to 800ml
  • 100g baby spinach
  • 1 lemon, cut into wedges​
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Step by step

Serves 4

  1. Heat the oil in a large, wide frying pan over a medium-high heat and fry the onion and peppers for 8 mins or until soft.
  2. Add the courgette, fry for 5 mins, then stir in the garlic, oregano, and paprika; fry for another 2 mins. Stir in the rice, coating the grains in the spices.
  3. Add the chopped tomatoes and stock, mix briefly, then bring to a simmer. Once simmering, turn down the heat to medium low, cover the pan and cook for 15 mins undisturbed. Remove the lid; the liquid should all be absorbed, and the rice tender.
  4. Simmer uncovered for 5 mins if any liquid remains; or if the rice isn’t cooked, add 150ml more water, return the lid and cook for 5 mins more.
  5. Remove from the heat, scatter in the spinach, return the lid and leave for 2-3 mins to wilt. Stir to incorporate, then serve with the lemon wedges for squeezing over.