Tomato, olive and mozzarella rice

There’s a blend of cultures here with this paella-cum-risotto dish. It’s a great make-and-leave-to-do-its-own-thing kind of meal as the majority of the cooking is done in the oven. It’s ready when the tomato rice is tender and the mozzarella oozes into little puddles. I like to top it with spoonfuls of basil pesto or the Caper and Herb Oil or you could add some chorizo and prawns/shrimp.