Spicy vegetarian paella

Heat grill on the oven to high/200C

Cut all the vegetables into similar size large chunks ie 3 - 4 cms and place in a large bowl

Mix 1 Tbs olive oil and 1 Tbs balsamic vinegar along with the spices in the bowl and coat the vegetables thoroughly

Line a large baking tray with aluminium foil and spread the vegetables evenly

Grill for 3 - 4 mins and then gently turn over the vegetables until just starting to blacken and soften and put to one side

Pour hot boiling water over the frozen beans and peas

After 5 mins, drain the water and gently squueze each broad bean to remove the skin and discard it

In a large frying pan or paella dish heat the remaining 2 Tbs of oil on a low heat and add the chopped garlic

After 1 min increase the heat and add the uncooked rice and gently coat with the oil and garlic

In the meantime, heat the stock with the bay leaves and bring to the boil and reduce to a simmer

Add the sherry to the rice and stir through and reduce the liquid for 1 - 2 mins

Add the stock, a ladle at a time, ensuring that after each addition that the liquid has reduced

One the rice has softened, add all the grilled vegetables, the broad beans and peas and the olives and gently mix with the rice

Cover with aluminium foil for 5 mins

Serve with the chopped parsley and lemon wedges

NB - if the rice is still uncooked after both the sherry and stock has been absorbed, add a little hot water if necessary - the rice should still retain a bite to it and not be too soft

* Sherry can be substituted by white wine