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

Brown the Beef: Add the beef mince to the pan. I find that using a wooden spoon to break up the mince as it browns ensures you get a fine, even texture rather than large clumps. Cook until the meat is browned all over, about 5-8 minutes. Drain off any excess fat if necessary.

Add Flavour: Stir in the smoked paprika, dried oregano, and a generous pinch of salt and pepper. Cook for one minute to toast the spices, then stir in the tomato purée and cook for another minute. This step helps to deepen the tomato flavour.

Toast the Rice: Add the rinsed long-grain rice to the pan and stir well to coat it in the beef mixture. Let it toast for about 60 seconds. This is a crucial step for great texture.

Simmer: Pour in the chopped tomatoes and the hot beef stock. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer.

Cook the Rice: Once simmering, reduce the heat to low, cover the pan with a lid, and let it cook for 15 minutes. It's important not to lift the lid during this time to keep the steam in.

Final Touches: After 15 minutes, remove the lid. The rice should have absorbed most of the liquid. Stir in the frozen peas. They will cook through in the residual heat. Check the seasoning and add more salt and pepper if needed.

Melt the Cheese: Preheat your grill to high. Sprinkle the grated Cheddar cheese evenly over the top of the rice mixture. Place the pan under the grill for 3-5 minutes, or until the cheese is melted, golden brown, and bubbling. Keep a close eye on it to prevent it from burning.

Rest and Serve: Carefully remove the pan from under the grill. Let it rest for 5 minutes before serving. This allows the dish to set slightly and makes it easier to serve. Garnish with fresh chopped parsley and serve hot.