Chef Gemma Simmonite of restaurant Gastrono-me grew up in Mallorca, and her vegan take on the classic paella is the perfect summer dish to share with mates.

Serves 4

3 tbsps olive oil
1 onion, finely diced
3 garlic cloves, minced
1 red pepper, chopped
300g Bomba rice
1 tsp chilli flakes
2 tsps smoked paprika
900ml of vegetable stock
1 pinch saffron strands
½ can of tinned tomatoes
75ml vegan white wine
150g green beans
4 x broccoli stems
80g frozen petits pois
Handful of Spanish olives, halved
1 lemon
1 handful flat leaf parsley

Add the saffron strands to the stock and let them infuse, then heat the oil in a large pan and cook the onion and garlic until soft. Add the chopped red pepper and cook for a further few minutes, then stir in the chilli and paprika.

Add the rice and stir very well, making sure it’s completely coated, then pour in the white wine and tomatoes and let bubble for another minute. Pour in the stock and leave on a low to medium heat for around 20 minutes.

Blanch the green beans, broccoli, and peas in boiling water for two or three minutes, then refresh under cold water. Check your rice – the liquid should have absorbed, with the rice retaining its bite. When ready, give a good squeeze of lemon juice, add your blanched vegetable and season. Scatter with fresh parsley and olives and serve with more lemon wedges.

Pair with: Freixenet Spanish Sauvignon Blanc, a dry and refreshing white wine packed with tropical fruit flavours.

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