Sauté the Aromatics: Heat the olive oil in a large, wide pan (I use a deep, 30cm frying pan with a lid) over a medium-high heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until it turns soft and translucent, and you hear a gentle sizzle. The kitchen will smell wonderfully sweet.

Cook the Vegetables: Add the diced red peppers and carrots to the pan. Cook for another 8-10 minutes, stirring every so often, until the peppers have softened and the carrots are just tender. You'll see the vegetables begin to take on a little colour and the pan will look vibrant and glossy.

Bloom the Spices and Garlic: Reduce the heat to medium. Add the minced garlic, smoked paprika, and ground cumin. Stir constantly for 30 seconds until the garlic is fragrant and the spices have deepened in colour. Be careful not to burn the garlic—you want it to smell aromatic, not acrid.

Toast the Rice: Pour the rice into the pan and stir it into the vegetable mixture. Cook for 2-3 minutes, stirring frequently, until the rice grains become translucent at the edges and you hear a faint, dry clicking sound as they toast. This step is crucial for a nutty flavour and prevents the rice from turning mushy.

Add the Liquids: Pour in the hot chicken or vegetable stock, the tin of chopped tomatoes, and the tomato purée. Season with the salt and black pepper. Stir everything together until the tomato purée is fully dissolved. The liquid should be a rich, deep red colour and smell intensely savoury.

Simmer and Cook: Bring the mixture to a gentle, rolling boil. You'll see small bubbles breaking the surface all over. Immediately reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during this time—the steam is what cooks the rice evenly.

Rest and Fluff: After 20 minutes, remove the pan from the heat. Leave it covered and undisturbed for a full 10 minutes. This resting period is non-negotiable. When you finally lift the lid, you'll see the rice has absorbed all the liquid and the grains are plump and separate. Gently fluff the rice with a fork, taking care not to mash the grains. If using, fold through the shredded chicken or beef at this point.

Garnish and Serve: Transfer the Djuvec rice to a warm serving platter or individual bowls. Sprinkle generously with the fresh, chopped parsley. The contrast of the bright green against the deep red rice is visually stunning. Serve immediately.