- 4 tbsp vegetable oil
- 3 red onions, finely sliced
- 2 garlic cloves, crushed
- 400g/14oz paella rice, such as calasparra
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 800ml/1 pint 7fl oz hot vegetable stock
- 1 tsp finely chopped fresh rosemary
- 200g/7oz cherry tomatoes
- 150g/5½oz fresh peas
- 125ml/4fl oz good quality extra virgin olive oil, preferably Spanish
- 1 tbsp chopped fresh parsley, to serve
- 1 x 400g/14oz can artichoke hearts in water, drained and rinsed
- In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened.
- Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices.
- Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid.
- Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender.
- Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley.
- Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).
- To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving.