Rainbow Paella

Method

1

Heat the oil in a large, wide pan and add the onions and garlic. Sauté until beginning to soften before adding the rest of the vegetables. Stir fry for a couple of minutes.

2

Add the tomato paste, paprika, bay leaves and rice (and chilli, if using) to the vegetables in the pan, and stir to ensure the rice has a light coating of oil.

3

Pour in the hot stock, and add the tomatoes, olives and some seasoning. Mix everything together well once and leave to cook, not stirring, for 12 minutes, over a medium heat.

4

After this time, taste the rice to check that it’s cooked (it should still have a slight firmness) and stir through the parsley.

5

Serve straight from the pan, garnished with lots of lemon wedges and a green salad.

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