Kalamata Olive & Chickpea Paella – Arthur David

Ingredients

• 4-6 strands saffron threads
• 2 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 250g mushrooms, sliced
• 450ml vegetable stock
• 1 lemon, juice and zest
• 200ml cup water
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• Small bunch of parsley, chopped (leave a pinch to the side for serving)
• 100g frozen green peas
• 100g Real Olive Co. Kalamata olives
• 400g chickpeas, rinsed and drained
• 400g chopped tomatoes
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 200g paella rice