Vegetable paella

Ingredients for 4 portions

• 4Artichokes, trimmed, in wedges
• 200 gGreen beans, in pieces
• 1Bell pepper, red, in strips
• 300 gCauliflower, in small florets
• 1 lVegetable stock
• 1 gSaffron
• 6 tbspOlive oil
• 2 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika, sweet
• 300 gPaella rice
• 150 gGreen peas, frozen
• to tasteSalt

Method

1. Snap off the tough outer leaves of the artichokes until you reach the pale, tender ones. Cut off the tops, peel the stalks and quarter them. Cut the green beans into pieces, the pepper into strips and the cauliflower into small florets.
2. Heat the stock with the saffron and keep it hot.
3. Heat the oil in a paella pan of about 38 cm over a medium-high heat. Fry the green beans, pepper and artichokes for 8 minutes, then add the cauliflower and fry for 4 more minutes.
4. Push the vegetables to the sides, fry the garlic in the middle for a few seconds and add the grated tomato. Fry for 4 minutes, until its liquid has cooked off, then quickly stir in the paprika so it doesn't burn.
5. Stir in the rice and fry for 1 minute. Pour in the hot stock, scatter over the peas, check the salt and spread the rice evenly. Don't stir again after this.
6. Cook for 10 minutes over a high heat, then 8 minutes over a medium-low heat, until the rice has absorbed the stock.
7. Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes before serving.

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