Prepare all the veggies cutting them to cubes or bite size.

Add approx 1 tbsp of olive oil to a pan, then the chopped onion and sauté until translucid.

Add the peppers and sauté for 3-5 minutes, then the courgettes (zucchini) cubes for another 3 minutes and finally the peas for no longer than 30 seconds. Put the cooked vegetables aside.

In the same pan pour the remaining oil and fry the vegan chorizo or pepperoni (omit this ingredient if you’re on a whole food plant based diet) until fragrant and crispy.

Add the spices (saffron, paprika and salt) to the fried chorizo, heat up for 30 seconds then add all the veggies back and cook for another minute.

Add the (uncooked) rice, the sautéed veggies and chorizo, and the chopped tomatoes to a Dutch oven or a “cazuela” (terracotta pan).

In a bowl or big glass mix the water with the vegetable bouillon powder, pour the broth over the rice and veggies and stir well.

Place the garlic bulb in the center of the casserole and bake in a preheated oven at 200°C (400°F) for 45 to 50 minutes.

After the cooking time remove the garlic bulb and fluff up the rice with a fork. Place back in the oven with the bulb on top for 5-7 extra minutes on grill mode.

Enjoy the Spanish baked rice straight away, at room temperature or even cold.