Sauté the Aromatics: Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Increase the heat to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 6-8 minutes, until it's nicely browned all over. I find that letting it sit for a minute or two without stirring helps it develop a lovely brown crust. This is key for flavour! Drain off any excess fat if necessary.

Add Seasonings and Sauces: Stir in the smoked paprika and dried oregano, and cook for 30 seconds until you can smell the spices. Then, stir in the chopped tomatoes, tomato purée, and Worcestershire sauce. Mix everything together well.

Incorporate Rice and Stock: Pour in the rinsed long-grain rice and the hot beef stock. Give it all a good stir, making sure the rice is fully submerged in the liquid. Season generously with salt and freshly ground black pepper.

Simmer Gently: Bring the mixture to a lively simmer, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as the steam is essential for cooking the rice evenly.

Add Peas and Rest: After 15 minutes, remove the lid and stir in the frozen peas. Pop the lid back on and cook for another 2-3 minutes, just until the peas are heated through and the last of the liquid has been absorbed.

Rest and Finish: Turn off the heat and let the dish stand, still covered, for 5 minutes. This step is crucial as it allows the rice to finish steaming and become perfectly fluffy.

Serve: Fluff the rice and beef mixture with a fork. If you're using cheese, sprinkle the grated cheddar over the top and let it get gloriously melty for a minute. Garnish with fresh chopped parsley and serve immediately.