Artichoke paella
Prep time: 35 minsTotal time: 
Artichoke paella
I’ve put my own spin on my dad’s go-to weekend dish. It makes a brilliant centrepiece, and it always brings back that feeling of sitting down together as a family
Prep time: 35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- large pinch saffron
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 2 bay leaves
- 1 heaped tbsp tomato purée
- 300g paella rice
- 200g frozen broad beans
- 100g pitted kalamata olives
- ½ x 450g jar roasted red peppers (we used Karyatis), drained and sliced
- 1 x 18.7cl bottle white wine*
- 900ml hot vegetable stock* (made using 1 stock cube)
- 1 x 400g tin artichoke hearts, drained and sliced
- 100g cherry tomatoes, halved
- juice of 1 lemon, plus extra wedges to serve
- ¼ x 30g pack flat-leaf parsley, stalks and leaves roughly chopped
Step by step
-
Start by ‘blooming’ the saffron: lightly crush the strands and place in a small bowl with an ice cube. Leave to stand at room temperature until the ice has melted.
-
Heat the olive oil in a large frying pan, or paella pan, over a medium-low heat. Add the onion and cook for 5-7 minutes, until soft and translucent. Stir in the garlic, paprika, saffron liquid and bay leaves and cook, stirring constantly, for 1 minute, or until fragrant. Season, then add the tomato purée. Cook for 1 minute, stirring to combine.
-
Add the paella rice, broad beans, olives and red peppers. Cook for 2 minutes until the broad beans begin to defrost. Pour in the white wine to deglaze the pan, then let the mixture simmer for 2-3 minutes or until the liquid is mostly reduced. Reduce the heat to low and pour in the stock. Simmer for 15 minutes without stirring.
-
Arrange the artichokes and cherry tomatoes on top of the rice mixture, then cover the pan with a lid and cook for 5 minutes or until the rice is tender. Remove from the heat and let rest, covered, for 5 minutes.
-
Remove the lid, season to taste with salt, black pepper and lemon juice. Scatter over the parsley and serve with extra lemon wedges.
*Use vegan wine and gluten-free stock, if required.
