Chipotle, sundried tomato & pepper paella

Colourful, simple and filling, the secret ingredient in this dish is oil from a jar of sun-dried tomatoes, which is infused with warming flavours. Make the dish in advance and keep in the fridge for three days, or freeze it and reheat gently.

SERVES 4 PREP 10 mins COOK 50 mins EASY VG

2 tbsp oil from a jar of sun-dried tomatoes

1 small red onion, finely chopped

2 garlic cloves, crushed

1 large leek, sliced into thin discs

1/4 tbsp chipotle paste

1/4 tsp turmeric

1/4 tsp smoked paprika

3 peppers, deseeded and sliced

200g paella rice

100ml dry sherry

500ml hot vegetable stock

8 sun-dried tomatoes in oil, drained and inely chopped

200g frozen peas handful of flat-leaf parsley, leaves picked and chopped, to serve

1 lemon, quartered 1 Heat the oil in a lidded pan or large, deep frying pan over a medium heat. Cook the onion, garlic, leek, chipotle paste and spices gently for 8-10 mins until the onion is soft and translucent. Add the peppers and fry for 5 mins. 2 Tip in the rice and stir to combine. Pour in the sherry and let it reduce for a few mins before adding the hot stock. Stir well, then add the sun-dried tomatoes.

3 Bring to the boil, turn down to a gentle simmer and cover with a tight-fitting lid. Simmer for 25 mins, then turn o the heat, stir in the frozen peas and put the lid back on for 4 mins. Season to taste, then scatter over the parsley and serve with the lemon wedges on the side.

GOOD TO KNOW healthy • low fat • low cal • ibre • vit c • 2 of 5-a-day

PER SERVING 371kcals • fat 7g • saturates 1g • carbs 56g • sugars 12g • ibre 9g • protein 9g • salt 0.4g