Vegan Paella Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil
• 2 onions thinly sliced
• 1 red pepper sliced
• 1 yellow pepper sliced
• 1 courgette halved and cut into half moons
• 2 cloves garlic thinly sliced
• 1 tbsp sundried tomato purée
• 300g bomba paella rice
• 850ml vegetable stock
• 100g chargrilled artichokes large pieced halved
• 75g mixed pitted olives
• 75g SunBlush tomatoes
• a small bunch flat-leaf parsley chopped
• 1 lemon wedged
• Tabasco to serve