1 large red onion, diced finely
2 courgettes, diced finely
1 large red pepper, diced finely
4 garlic cloves
Large handful fresh parsley chopped (plus a little extra for garnish)
400ml chicken stock
320g frozen peas
4 x 160g tins Princes tin tuna chunks in spring water, drained
4 x 250g pouches instant cook white rice (or 500g dry white rice, cooked and then set aside)
Salt and pepper to taste
1) In a large wok or paella pan, fry the onion, courgette, pepper, garlic, parsley, paprika and turmeric in the butter for 10 minutes, stirring often. Add the chicken stock, and cook for a further 5 minutes, stirring often.
2) Add the peas, tuna, and rice, and cook for a further 5 minutes, stirring often, until everything is well combined, and the rice has soaked up all the liquid. Season to taste, and serve with some extra fresh parsley.