Vegetarian Paella with Artichokes and Peppers

• 900 ml Vegetable stock
• ¼ tsp Dried saffron threads
• 3 tbsp Olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 3 medium Tomato, ripe
• 2 tsp Smoked paprika
• 2 pieces Artichoke
• 320 g Paella rice
• 150 g Frozen peas
• 1 piece Lemon

1. Warm the vegetable stock in a saucepan until steaming, then crumble in the saffron and keep it hot over a low heat. This saffron stock should stay just below a simmer while you cook the paella.
2. Prepare the vegetables: finely chop the onion, cut the red pepper into thin strips, and finely grate the garlic. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins.
3. Heat the olive oil in a paella pan over a medium heat. Cook the onion and red pepper with a pinch of salt, stirring often, for 8 to 10 minutes until softened and lightly golden.
4. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Add the grated tomato and cook for 5 to 7 minutes, stirring, until thick and jammy and the oil begins to separate slightly at the edges.
5. Trim the artichokes: snap off the tough outer leaves, cut away the top third, peel the stem, then quarter and remove any hairy choke. Rub the cut surfaces with a little lemon to prevent browning, then add the artichokes to the pan and cook for 2 minutes to coat in the tomato base.
6. Stir in the paella rice so every grain is coated, then spread it into an even layer. Pour in about three-quarters of the hot saffron stock and give the pan one final stir to distribute everything evenly.
7. Bring to a gentle simmer, then reduce to a steady, lively simmer and cook without stirring for 15 minutes. Add the remaining stock as needed to keep the rice just submerged; rotate the pan occasionally for even cooking.
8. Scatter over the frozen peas and cook for 5 to 7 minutes more until the rice is just tender and the liquid has been absorbed. Increase the heat for the final 1 to 2 minutes to encourage a lightly toasted base, then remove from the heat and rest for 5 minutes.
9. Cut the remaining lemon into wedges and serve alongside the paella for squeezing over at the table. Taste and adjust with a little more salt if needed.

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