Paella verduras | FOODWISE

Ingredients

• 1/2 teaspoon saffron strands
• 1 litre vegetable stock
• 240g shelled broad beans
• 100g fine green beans, topped and tailed and halved
• 100g fine asparagus, cut into 5cm lengths
• 3 tablespoons extra virgin olive oil
• 200g small courgettes, cut into thick slices
• 1 medium onion, finely chopped
• 1 large red pepper, deseeded and chopped into 1cm pieces
• 1 large green pepper, deseeded and chopped into 1cm pieces
• 3 garlic cloves, finely chopped
• 1 teaspoon sweet pimentón
• 200g tomatoes, fresh or from a can, skinned and chopped
• 400g short grain paella rice, such as Calasparra or Bomba
• 2 tablespoons freshly chopped flatleaf parsley
• 100g shelled peas
• 280g jar chargrilled artichokes in olive oil, drained
• fine sea salt and freshly ground black pepper