Artichoke paella

Artichoke paella

By
From
Kenko Kitchen
Serves
4
Prep
5 mins
Cooking time
30 mins
Photographer
Elisa Watson

Paella brings back memories of family and friends sitting around the table, and mum bringing out a HUGE paella dish about a third of the size of the table, with everyone digging in, talking and laughing. Paella is one of those dishes that makes an impact on the table and brings everyone together. It’s simple, flavoursome and you will feel like you’re in the heart of Spain with each and every mouthful.

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads
1 teaspoon salt
1 litre low-sodium faux chicken stock
or 1 litre fish stock
2 tablespoons plant-based oil
1 brown onion, diced
2 garlic cloves, crushed
1 large tomato, diced
1 red capsicum, diced
200g long-grain brown rice
1 teaspoon smoked paprika
400g tinned artichoke hearts, drained and rinsed, whole or cut into wedges
80g frozen peas
15g flat-leaf parsley, chopped, to serve
lemon wedges, to serve

Method

  1. Grind the saffron and salt in a mortar and pestle. Mix the mixture with the stock in a bowl and set aside.
  2. Heat the oil in a large paella pan, or individual smaller paella dishes, over medium heat and add the onion and garlic. Cook for 2–3 minutes or until the onion begins to turn translucent. Add the tomato and capsicum and cook for a further 2 minutes. Add the rice and paprika, stir and cook for another 2 minutes. Add the saffron-infused stock, stir then allow to come to the boil. Cook for 15 minutes then add the artichoke hearts. Sprinkle over the peas and continue to cook for another 2–3 minutes.
  3. Remove the pan from the heat, sprinkle over the chopped parsley and serve with the lemon wedges.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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