Artichoke and Asparagus Paella

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

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
Gluten-free
Vegan

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