• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 300 g (10½ oz/generous 1½ cups) paella rice
• 1 × 400 g (14 oz) can chopped tomatoes
• 900 ml (31 fl oz/scant 4 cups) vegetable stock (bouillon)
• 1 red (bell) pepper, trimmed, deseeded and chopped
• 1 yellow (bell) pepper, trimmed, deseeded and chopped
• 1 leek, trimmed and cut into 2 cm (¾ in) pieces
• 100 g (3½ oz) thin asparagus spears, trimmed as necessary
• ½–1 tsp dried chilli flakes, to taste
• 1 × 285 g (10 oz) jar artichoke hearts in oil, drained
• juice of 1 lemon, or to taste
• handful of fresh flat-leaf parsley, chopped
• salt and freshly ground black pepper, to taste

Heat the olive oil in a large heavy saucepan, frying pan or paella pan over a low-medium heat, add the onion and garlic, and fry gently for 5 minutes.

Add the rice to the pan, stirring gently for a few seconds until all the grains are coated with oil, then add the tomatoes and stock (bouillon) and bring to the boil. Reduce to a simmer and cook gently for 10 minutes, stirring from time to time.

Add the peppers, leek and asparagus and cook for a further 10 minutes, until the vegetables are tender.

Meanwhile, drain the artichoke hearts in a sieve (fine-mesh strainer) and rinse under some just boiled water from the kettle. Gently stir them into the paella.

Stir in a little lemon juice to taste and season as necessary with salt and pepper. Serve scattered with the fresh chopped parsley.