Artichoke and Asparagus Paella


Preparation info

  • Serves


    • Difficulty


Appears in

Rose Elliot's Complete Vegan

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.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300 g (10½ oz/generous 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 ( 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.