Start with soffritto:
with olive oil, fry 4 cloves garlic
1 bell pepper
1/4 cup white wine
2 tsp sugar
1 tsp salt
Fry on medium for 10
then add 1/2 cup tomatoe purée and simmer for up to an hour (I do about 15 mins)
Save vege scraps to make stock!
Stock: Prepare 4 cups of vege stock. Add a pinch of saffron.
Stir 1 & 1/2 cups rice into soffritto, simmer for 5min, then add 1/2 cup of peas, and stir.
Add 1 tsp of paprika.
Then pour over the stock and DO NOT STIR AFTER THIS!
Cover and cook on low for about 20 mins or until rice is cooked, then add the toppings.
I used yellow peppers, @plantfoodsnz chorizo and parsely.
Plate with lemon and enjoy!