Fideuà de Verduras (Spanish Vegetable Noodle Paella)

• 750 ml Vegetable stock
• ¼ tsp Dried saffron threads
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 medium Red pepper
• 1 medium Courgette
• 1 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 1 tsp Fine sea salt
• 180 g Short fideuà pasta
• 200 g Artichoke
• 120 g Green peas
• 1 medium Lemon

1. Warm the vegetable stock in a saucepan until steaming, then stir in the saffron and keep it on a low heat so it stays hot and infused. Meanwhile, finely chop the onion and garlic. Cut the red pepper and courgette into bite-sized pieces.
2. Heat the olive oil in a paella pan or large frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the red pepper and cook for 4 minutes, then add the courgette and cook for 3 minutes, stirring occasionally. Stir in the smoked paprika for 30 seconds. Tip in the tomatoes and cook for 3 to 4 minutes until slightly reduced.
4. Stir in the short fideuà pasta to coat it in the tomato base. Pour in the hot saffron stock and add the remaining salt. Bring to a lively simmer, then cook for 10 minutes, stirring once or twice so the pasta does not stick.
5. Stir in the artichoke and green peas, then simmer for 4 to 6 minutes until the pasta is just tender and most of the liquid has been absorbed. If the pan looks dry before the pasta is ready, add a splash more hot stock. Take off the heat and rest for 3 minutes.
6. Cut the lemon into wedges. Taste the fideuà and adjust with a little more salt if needed. Serve straight from the pan with lemon wedges for squeezing over.

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