Easy Paella

This is a cheats paella and traditionalists will be horrified, as I use basmati rice, because I do not want loads of different types of rice in my cupboard.   However you can use paella or Casparilla rice in the recipe if you prefer.

1 onion chopped

1 red pepper thinly sliced

2 garlic cloves crushed

2 g saffron

4 artichoke hearts sliced

140 g brown basmati rice 

10 cherry tomatoes

1 litre vegetable stock

10-15 black olives

1 tbsp rapeseed oil

100 g frozen peas

50 g sweetcorn

1 tsp smoked paprika

Parsley fresh or dried

Salt and pepper

Serves 2

Put the vegetable stock into a jug, sprinkle on the saffron, give it a good stir and leave to soak.   

Saute the onion, garlic and pepper in the oil for 15 mins until completely softened, add the paprika and stir for 2-3 mins, to gently cook the spice without burning.  

Add the rice to the pan and stir to ensure all the grains are combined with the mixture and then add the stock.

Leave the pan on a low heat and let it to gently cook for 20-25 mins, until the rice is nearly cooked, then add salt and pepper to taste.   

Mix in the peas and sweetcorn and stir to ensure the rice is not sticking to the bottom of the pan.  

Arrange the tomatoes on top and push gently into the rice mixture, evenly distribute the olives and artichokes on the rice to make a pattern and leave to cook for another 5 mins.

I sprinkled dried parsley on top for even more colour, although to be fair this dish is bursting with sunshine colours anyway.

I would normally put chorizo on paella, but I had no sausages, so will update the recipe when I next make it.   In the meantime you can use vegan chorizo from the supermarket or use my trick of slicing vegan sausages (I use Linda McCartney pea protein) frying in oil with smoked paprika until cooked through and piping hot and arrange on the top.   Serve with lemon wedges.