Vegan vegetable paella

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 tbsp olive oil
• 5 garlic cloves
• 1½ cups chopped green beans
• One 425 g tin butter beans, drained
• 1 cup artichoke hearts
• 3 medium tomatoes
• 2 tsp smoked paprika
• 1 tsp saffron threads
• 1½ tsp salt
• 6 cups vegan vegetable stock
• 2½ cups bomba rice
• Lemon and parsley to serve

Step-by-step method

1. Chop the garlic and tomatoes. Cut the green beans and artichokes.
2. Heat the oil in a wide, shallow pan. Sauté garlic, green beans, butter beans and artichokes for 3–4 minutes.
3. Add tomatoes, paprika, saffron and salt. Pour in the stock and bring to a boil.
4. Scatter the rice evenly. Once simmering again, lower the heat to medium-low; do not stir from this point.
5. Cook uncovered for 15–20 minutes, rotating the pan for even heat. If the rice is still firm after the liquid evaporates, add ¼ cup stock and continue cooking.
6. Remove from the heat as the bottom starts to crackle, before it burns. Serve with chopped parsley and lemon.