Paella de Verduras de Temporada con Frijoles

Heat 1 tbsp of olive oil in a medium-sized frying pan over medium-high heat. Add the garlic and onion. Gently fry for 1 minute or until soft. Add the red pepper and mushrooms. Gently fry for a further 2-3 mins or until soft. Tip: Add a splash of white wine if you have it to help add another dimension to this dish!

Boil some water in a kettle. Place the vegetable stock pot into a measuring jug. Add 400ml of boiling water. Stir until it’s dissolved.

Add the rice, smoked paprika and turmeric to your pepper and onion mix in the pan. Stir to coat and mix the ingredients.

Pour in the stock. Add the kidney beans, half of the parsley, the tomato purée, peas and ¼ tsp of salt. Stir to combine and dissolve the tomato purée. Reduce the heat to medium-low and cook for about 20 mins.Tip: Don’t be tempted to stir too much - good paella always has a crusty bottom (it’s what’s known as the ‘socarrat’)!

Cover the pan with a lid for 5 mins before the end of cooking. Tip: If you don’t have a lid for your pan, you can use a big plate. Be careful when you take the plate off, it’ll be hot! After this time, check the liquid has all soaked up and take the paella off the heat. Leave the lid on for a further 5 mins. While you’re waiting, slice the lemon into wedges (you’ll only really need to use half of it) and chop the olives.