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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. Ingredients:
1/4 cup olive oil |
3 garlic cloves, crushed |
1 large onion, chopped |
4 cups vegetable stock |
1 pinch saffron |
2 cups paella rice |
4 medium tomatoes, skinned and chopped |
1 small red pepper, sliced |
1 small green pepper, sliced |
1 small yellow pepper, sliced |
1 cup green peas |
2 cups artichoke hearts |
4 tablespoons lemon juice |
1 lemon, cut into wedges |
Directions:
1. Heat the olive oil in a large pan and sauté the garlic and onion for 3 minutes or until translucent.
2. Add the rice and sauté for a further 3 minutes, stirring occasionally to ensure the rice doesn't stick.
3. Add the vegetable stock and saffron and simmer for 20 minutes or until all but a little bit of the liquid has been absorbed.
4. Stir in the peas.
5. Coat the artichokes with half of the lemon juice and then add to the pan.
6. Continue cooking until the rice is tender, topping up with additional hot water if needed.
7. Serve the paella with lemon wedges to garnish.
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