VEGETABLE PAELLA

The chargrilled artichokes in jars are perfect for this paella and give it an authentic Spanish taste. It’s a great onepot supper that’s bursting with colourful vegetables and rich flavours.

Serves 4

• 2tbsp olive oil

• 1 large onion, peeled and chopped

• 325g short-grain

brown rice

• 4 garlic cloves, peeled and

finely chopped

• 800ml vegetable stock

• A large pinch of saffron threads, soaked in 1tbsp hot water

• 1tsp sweet smoked paprika

• ¼tsp ground turmeric

• 5 large tomatoes, roughly chopped, keeping all the juices

• 175g frozen peas

• 1 red pepper, deseeded and

roughly chopped • 180g green beans, trimmed

• 10 chargrilled artichoke

quarters, from a jar

• Sea salt and freshly ground black pepper, to taste

To serve

• 1 lemon, cut into wedges

• Small handful of flatleaf

parsley, leaves only

Put the oil in a large non-stick frying pan and place over a medium-high heat. Add the onion and cook gently for 8-10 minutes until it begins to soften. Add the rice and garlic and cook for 3 minutes until aromatic.

Add the stock, saffron, paprika, turmeric and the tomatoes and their juices, then bring to the boil. If the stock is not already salted, season to taste. Simmer for 25 minutes, then spread the remaining vegetables over the rice, pushing them down into the rice slightly with a spoon. Simmer for another 10-15 minutes until the rice and vegetables are cooked through and have absorbed all the stock. Taste and adjust the seasoning if necessary.

Serve with the lemon wedges and parsley scattered over the top.

WHEN WE WERE KIDS WE ALL HELPED IN THE KITCHEN AND IT WAS DEFINITELY THE HUB OF OUR HOME Mary McCartney