Charred Romesco Hispi With Paella-Style Baked Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Peel and finely chop your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Tip: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add your chopped onion and pepper strips and cook for 3-4 min or until starting to soften

Once starting to soften, add your tomato paste, ground smoked paprika and most of the chopped garlic (you'll use the rest later!) and cook for 30 secs or until fragrant

Once fragrant, add your arborio rice with a generous pinch of salt and stir everything together until the rice is well coated

Add 600ml [780ml] [1.2L] boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 25-30 min or until the water has absorbed and the rice is cooked through

Meanwhile, cut your hispi cabbage half[ves] into 1 wedge per person

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the cabbage wedge[s], cut side down, and cook for 1-2 min on each side or until charred

Once charred, transfer to a baking tray (or two!) and put in the oven for 20-22 min or until golden brown and cooked through – this is your charred hispi

Whilst everything is cooking, combine the remaining chopped garlic and your mayo in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water and a pinch of pepper – this is your garlic aioli

Add your flaked almonds to the tray[s] with the cabbage wedges for the final 2-3 min or until toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once the rice is cooked, remove from the oven and add your blanched peas with your vegetable stock mix and a generous pinch of salt and pepper

Stir it all together and leave to stand for 5 min until warmed through – this is your paella-style baked rice