Vegetarian Paella

For a tasty vegetarian paella, chop an onion and fry in some olive oil with a teaspoon of smoked paprika.

When the onion is golden, pour on 150ml of vegetable stock and a glass of white wine, a few quartered artichoke hearts and a handful of frozen peas. Stir in a sprig of rosemary with 100g chopped green beans and the Tilda Sundried Tomato Rice.

Let it all simmer together for 5 minutes or so, until the rice is nicely coated with sauce. Serve immediately with lemon wedges.

Traditional Paella

For a tasty Spanish dish, start by frying 3 diced chicken thighs in some olive oil with a chopped onion and a little smoked paprika. When the chicken is golden, pour on 100ml white wine, 150ml chicken stock and a sprig of rosemary.

Stir in the rice with 100g prawns and a handful of frozen peas and let it bubble away for a few minutes. When all the liquid is absorbed and the rice has a thick coating of sauce it is ready to serve with a lemon wedge.