- 1 red pepper
- 1 green pepper
- 1 courgette
- 1 onion
- 250g cherry vine tomatoes
- 1 tbsp Spanish seasoning
- A large handful of three-cornered leeks
- 1 lemon
- 1 vegetable stock cube
- 200g risotto rice
- 80g Kalamata olives
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500ml boiling water
- Large overproof dish or shallow casserole pan
- Measuring jug
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Halve the peppers and scoop out the seeds and white membrane. Roughly chop the peppers. Trim the ends off the courgette then roughly chop it. Peel the onion and slice into thin wedges. Halve the cherry tomatoes.
- 2.
Tumble the chopped veg into a large ovenproof dish or shallow casserole pan. Add 2 tbsp olive oil, a pinch of salt and pepper and 1 tbsp Spanish seasoning. Stir well, till everything is coated in the seasoning, then slide the dish into the oven and roast for 20 mins.
- 3.
Meanwhile, fill and boil your kettle. Finely chop the three-cornered leeks. Finely grate the lemon zest. Crumble the stock cube into a measuring jug, pour in 500ml boiling water and stir till dissolved.
- 4.
When the veg has roasted for 20 mins, remove the dish from the oven. Tip in the rice and add the olives, along with the lemon zest and 3/4 of the three-cornered leeks. Pour over the stock and stir to mix. Return to the oven for a further 20 mins. After 20 mins, check the paella - if the rice is tender it's ready. If not, cook for a further 5-10 mins, stirring in a splash more water if it seems too dry.
- 5.
Divide the cooked paella between 2 warm bowls or plates and serve with a scattering of the remaining three-cornered leeks and wedges of lemon on the side.
- Tip
Wild thing
Three-cornered leeks are wild, grass-like plants that we’d describe as being somewhere between wild garlic and a spring onion (when they come out of the ground they have a little white root bulb at the end). You’ll notice that they don’t have many, er, corners to them – that’s because their name comes from the shape of their flower stalks, not the shape of the tasty, garlicky bits foraged specially for us to pop in your recipe box.