Artichoke and Asparagus Paella

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Lovely to look at, full of flavour and very quick and easy to make, this can also be made in advance, covered, and gently reheated – perfect for relaxed entertaining. I don’t think it needs any accompaniment, except perhaps for a nice glass of wine.

Ingredients

1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed

Side dish
Vegan
Gluten-free

Method

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 t