Vegetable Paella — V30

Ingredients

• Oil for frying
• 1 onion, finely diced
• 2 handfuls vegan chorizo, sliced (optional)
• 1 red pepper, finely sliced
• 5 medium tomatoes, roughly chopped
• 2 cloves garlic, crushed
• ½ tsp smoked paprika
• ½ tsp cayenne pepper
• 200g/1 cup paella rice (or use arborio if you’re plastic-free)
• 125ml/½ cup (vegan) dry white wine
• Good pinch saffron, soaked in tiny amount boiling water (ideally for 15-30 minutes)
• 2 bay leaves
• 475ml/2 scant cups strong vegan stock
• 200g/1⅛ cups frozen or fresh peas or broad beans
• 1 tbsp capers
• 10 artichoke pieces (from a jar), halved
• 1 handful olives, halved
• 1 tbsp fresh parsley or thyme leaves, chopped
• Salt and pepper, to taste