Fill and boil your kettle. Tip 1 tbsp Spanish seasoning into a heatproof jug and crumble in the stock cube. Stir in 500ml boiling water to dissolve the stock cube. Set aside.

Peel and finely chop the onion. Halve the pointed red peppers and the green pepper. Scoop out the seeds and white pith and chop them to match the onion. Trim and chop the round courgette to match as well. Warm a deep frying pan or wok on a medium heat for 2 mins, then add the veg and 1 tbsp olive oil. Season with a pinch of salt and pepper. Cook gently for 10 mins, stirring once or twice, till the veg start to soften.

While the veg fry, dice the tomatoes. Peel and grate or crush the garlic. Finely chop the parsley stalks and set the leaves aside for later.

Stir the tomatoes, garlic and parsley stalks into the pan. Cook for 1-2 mins, till the pan smells aromatic.

Stir in the rice and pour in the stock. Pop a lid on the pan (or use a baking tray if you don’t have a lid) bring to the boil, then turn the heat right down and gently cook for 20-25 mins. Stir now and then to stop the rice sticking. Add an extra splash of water if you think the rice is getting too dry too quickly, and turn the heat down.

Taste the paella and add a pinch more salt or pepper if you think it needs it. Divide it between 2 warm bowls or plates and serve garnished with the parsley leaves.