Banana Blossom & Paella-Style Baked Rice

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, capsicum and carrot, stirring, until tender, 4-6 minutes.

Add the smoked paprika (see ingredients), garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute. Add the arborio rice, vegetable stock powder, banana blossom and the water and bring to the boil.

Transfer the rice mixture to a baking dish. Cover tightly with foil, then bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

When the paella is done, remove from the oven, then stir through the baby spinach leaves and plant-based butter. Season to taste.

TIP: Stir through a splash of water to loosen the rice if needed.