Mediterranean Vegetable Paella

Method:

• Begin by pre-heating the oven to 200 degrees (gas mark 6)
• Line a large tray with baking paper and set to one side
• Chop the courgettes and peppers in to bite size pieces
• Add the courgettes and peppers to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
• Place the courgettes and peppers on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until soft
• While the courgette and peppers are roasting, prepare the paella. Finely chop the onion
• Add the onion to a large pan along with a generous drizzle of olive oil
• Saute on a low heat for around 5 minutes
• Finely chop or grate the garlic. Add the garlic to the pan along with the paella rice, smoked paprika and cayenne pepper
• Stir to combine then saute for a further 5 minutes
• Add the vegetable stock and saffron. Stir to combine then simmer on a medium heat until the rice is soft and all of the liquid has been absorbed
• Add the fresh or frozen peas and olives to the paella then stir to combine
• Once the peas are soft, finely chop the parsley. Add the parsley to the paella along with the lemon zest and lemon juice
• Remove the courgettes and peppers from the oven and transfer to the paella
• Stir to combine, season to taste then serve

This recipe serves 2.