Ingredients

1½ tbsp Coop olive oil 300g closed cup mushrooms, sliced 1½ tsp smoked paprika ½ tsp cayenne pepper 2 tbsp cider vinegar ½ tbsp Coop Fairtrade dark brown soft sugar 1 onion, thinly sliced 1 red pepper, sliced into strips 900ml gluten free vegetable stock, made with 1 stock cube 300g Coop Spanish paella rice 200g frozen Coop British garden peas 1 lemon, cut into wedges;

Method

Heat 1 tbsp of the olive oil in a 28cm-diameter frying pan, tip in the mushrooms and cook for 10 mins, until golden Add the paprika and cayenne, then cook for another 2 mins before adding the cider vinegar Once the liquid has been absorbed, add the brown sugar and cook for 2 mins Spoon onto a plate and set aside Add the remaining olive oil to the pan, along with the onion and red pepper Cook for 5 mins, until starting to soften, then stir in the mushrooms, along with the vegetable stock Scatter in the rice and season Bring to the boil, then reduce the heat and simmer for 15 mins, without stirring The rice should be cooked, but still have some bite Remove the pan from the heat and sprinkle over the peas Cover the pan and leave to sit for 15 mins Stir in the peas, season, then serve with the lemon wedges on the side