Name: Sunblush tomato and olive vegan paella
Total time: 1 h
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 2 onions thinly sliced; 1 red pepper sliced; 1 yellow pepper sliced; 1 courgette halved and cut into half moons; 2 cloves garlic thinly sliced; 1 tbsp sundried tomato purée; 300g bomba paella rice; 850ml vegetable stock; 100g chargrilled artichokes large pieced halved; 75g mixed pitted olives; 75g SunBlush tomatoes; a small bunch flat-leaf parsley chopped; 1 lemon wedged; Tabasco to serve

Vegetarian Paella with Courgettes, Peppers and Olives

2 tbsp olive oil
2 onions
thinly sliced
1 red pepper
sliced
1 yellow pepper
sliced
1 courgette
halved and cut into half moons
2 cloves garlic
thinly sliced
1 tbsp sundried tomato purée
300g bomba paella rice
850ml vegetable stock
100g chargrilled artichokes
large pieced halved
75g mixed pitted olives
75g SunBlush tomatoes
a small bunch flat-leaf parsley
chopped
1 lemon
wedged
Tabasco
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in a shallow 30cm casserole over a medium-high heat and cook the onions, peppers and courgette with a pinch of salt for 10 minutes or until starting to caramelise and soften. Add the garlic and cook for a minute before stirring in the tomato purée and rice, stirring until all the grains are coated.
step 2
Pour in the stock, artichoke pieces, olives and Sunblush tomatoes, season and mix well. Put into the oven for 45 minutes or until the rice is cooked and crisping on top.
step 3
Scatter over the parsley and serve with lemon wedges and Tabasco, if you like.