Ingredients

• 4 tbsp vegetable oil
• 3 red onions
• finely sliced
• 2 garlic cloves
• crushed
• 400g/14oz Calasparra rice
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 800ml/1 pint 7fl oz hot vegetable stock
• 1 tsp finely chopped fresh rosemary
• 200g/7oz cherry tomatoes
• 150g/5½oz fresh peas
• 125ml/4fl oz good quality extra virgin olive oil
• preferably Spanish
• 1 tbsp chopped fresh parsley
• to serve
• 1 x 400g/14oz can artichoke hearts in water
• drained and rinsed

Directions

• In a frying pan
• heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes
• or until softened.
• Add the paella rice
• ground turmeric and smoked paprika and stir well to coat the vegetables in the spices.
• Add the hot stock and chopped rosemary and bring the mixture to the boil
• stirring well. Reduce the heat to a simmer and simmer the mixture
• stirring occasionally
• for 18-20 minutes
• or until the paella rice has absorbed most of the liquid.
• Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes
• or until the rice is just tender.
• Remove the pan from the heat and drizzle over the olive oil
• then stir until well combined. Stir in the chopped parsley.
• Meanwhile
• heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot
• add the oiled artichoke hearts and griddle for 1-2 minutes on each side
• or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).
• To serve
• spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving.