SUMMER BULGUR PAELLA WITH GRILLED CAPSICUMS & RED PEPPER PESTO

Serves 4 Ready in 35 minutes

Paella

■ 1 brown onion, finely diced

■ 1 tsp olive oil

■ 10g paella spice blend (2 tsp smoked paprika, 1⁄2 tsp lemon pepper, 1 tsp garlic powder)

■ 125g saffron powder

■ 1.5 cups bulgur wheat

■ 60g tomato paste

■ 3 cups water

■ 250g frozen peas

Veges

■ 2 courgettes, thinly sliced into rounds

■ 2 baby capsicums, cut in half

■ 2 tsp olive oil

To serve

■ 1 pack cherry tomatoes, cut in half

■ 1 lemon, cut into wedges

■ 1 bunch parsley, leaves picked

■ 4 Tbsp red pepper pesto

Method

Prep paella & veges: Finely dice onion. Slice courgette into rounds and cut capsicums in half. Set aside separately.

Start paella: Heat oil in a large fry-pan (with a lid) on mediumhigh heat. Cook onion for 2-3 minutes, stirring, until soft. Add paella spice blend, saffron powder and bulgur wheat and cook for a further 1-2 minutes, stirring, until fragrant. Add tomato paste and water, stir and bring to a simmer.

Finish paella: Once simmering, cover with a lid and reduce heat to low to cook for 12 minutes. After 12 minutes, remove from heat, quickly sprinkle peas over bulgur and return lid to pan to steam for a further 5 minutes, until peas are tender.

Meanwhile, cook veges

Toss courgette and capsicums in a medium bowl with oil and season. Heat a medium griddle pan (or fry-pan) on high heat. Cook courgette and capsicum (in batches) for 5-6 minutes, turning occasionally, until tender and charred.

Prep garnishes

Cut tomatoes in half, cut lemon into wedges and pick parsley leaves.

Serve

Paella topped with veges, tomatoes, capsicum pesto and parsley. Serve lemon wedges on the side for squeezing.