One-Pot Paella

Method

1. Drizzle a little olive oil in a frying pan on a medium heat. Peel and dice the onion then add it to the pan and fry for 5 mins, stirring occasionally.
2. Meanwhile, peel and dice the garlic and cut the red pepper into bite-sized pieces, then add both to the pan and fry for a further 5 minutes, stirring occasionally.
3. Add the smoked paprika, turmeric, thyme, a small pinch of salt (the veg stock and capers later will also add lots of salt), a generous pinch of pepper, rice and tomato puree. Stir through and fry for 3 minutes, stirring occasionally. Don’t worry too much if the ingredients start sticking to the pan.
4. Add the wine and simmer a couple of minutes, stirring occasionally to make sure the wine deglazes the pan.
5. Add the veg stock, bring the paella to the boil, then reduce the heat and simmer without the lid on for 20 minutes or until the rice is cooked.
6. Stir in the peas, capers, juice of the lemon and artichokes. Cook for 2 minutes, then remove the paella from the heat.
7. Serve the paella in bowls, then roughly chop the parsley and sprinkle on top along with a slice of lemon per serving and freshly ground black pepper.