Events and Celebrations

Pepper and Artichoke Paella

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 250 g (8 oz) paella rice
  • 1 teaspoon smoked paprika
  • pinch of dried chilli flakes
  • pinch of saffron threads
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) can cherry tomatoes
  • 300 ml (1/2 pint) vegetable stock
  • 125 g (4 oz) green beans
  • 2 ready-roasted red peppers, cut into strips
  • 4 ready-grilled artichoke hearts, quartered
  • handful of parsley, chopped
  • salt and pepper
  • lemon wedges, to serve
  • Heat the oil in a deep frying pan or paella dish, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the rice and spices and stir around the pan until well coated. Pour over the wine and cook until bubbled away.
  • Add the cherry tomatoes followed by the vegetable stock. Cover and leave to simmer for 10 minutes. Cook the beans in a saucepan of boiling water for 2 minutes until starting to soften. Add to the paella along with the peppers and artichokes and cook for 5 minutes more until the rice is soft. Season to taste, scatter over the parsley and serve with lemon wedges.
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