Red Pepper & Pea Veggie Paella And Baked Halloumi Tapas Feast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips then heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a pinch of salt over a high heat and once hot, add the pepper strips and cook for 3-4 min or until beginning to soften and char

While the pepper is softening, peel and finely slice (don't chop!) 3 [4] [6] garlic cloves and dissolve the vegetable stock mix and saffron in 550ml [700ml] [950L] boiled water – this is your saffron stock

Once the pepper has slightly charred, reduce the heat to medium-high, then add the sliced garlic and sun-dried tomato paste and cook for 1 min further or until softened then add your arborio rice with half your ground smoked paprika and half your chopped tomatoes (you'll use the rest later!)

Cook for 1 min, stirring to coat the grains, stir in the saffron stock and bring to the boil over a high heat, once boiling, reduce the heat to low, then cover with a lid and cook for an initial 20 min or until almost all the stock has absorbed and the rice is cooked with a slight bite – this is your paella

While the paella is cooking, cut your potatoes (skins on) into small bite-sized cubes

Add the diced potato to a baking paper-lined tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until the potatoes are beginning to crisp

Meanwhile, peel and finely chop (or grate) the remaining garlic

Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine your mayo, chopped garlic and a squeeze of lemon juice in a small bowl

Season with a pinch of salt and pepper, add a drizzle of olive oil and whisk to combine – this is your aioli

Score your block[s] of halloumi in a criss-cross pattern, approx. 2cm deep

Add a drizzle of olive oil and sprinkle 1 tsp [1 1/2 tsp] [2 tsp] brown sugar on top

Chop your parsley finely, including the stalks

After an initial 20 min remove the lid from the paella and add the juice of half the lemon and your blanched peas, increase the heat to medium-low for the final 10-12 min (this will help with caramelisation) – this is your red pepper & pea veggie paella

Remove the potatoes from the oven, crowd the potatoes together on once side of the baking tray[s] and dollop the remaining chopped tomatoes over the top with the remaining ground smoked paprika, a pinch of sugar and a very generous grind of black pepper – these are your patatas bravas

Add the halloumi to the other side of the baking tray[s]

Return the tray[s] to the oven for a final 8-10 min or until the halloumi has softened and the potatoes are cooked through