Spanish-Style Grilled Veg & Olive Paella

1.

Lightly oil and griddle the peppers and courgette until charred and softened. Set aside.

2.

In a wide pan, heat olive oil and sauté the onion for 7 mins. Add vegan chorizo (if using), cook 2–3 mins.

3.

Stir in garlic and tomatoes, cook 5 mins. Add paprika and cayenne, stir 1 min.

4.

Add rice, stir to coat. Pour in wine, simmer until absorbed.

5.

Add saffron (with liquid), stock & bay leaves. Simmer gently (don’t stir!) for 10 mins.

6.

Fold in peas gently. Simmer 10–15 mins more until rice is tender.

7.

Top with grilled veg, olives, capers, salt & pepper. Rest 2–3 mins off the heat.

8.

Finish with fresh herbs & lemon. Enjoy with a glass of vegan wine