Paella Verduras | Vegan Recipes | Veganuary

Ingredients

• ½ teaspoon saffron strands
• 1 litre vegetable stock
• 240g (2 cups) shelled broad (fava) beans
• 100g (2/3 cup) fine green beans, topped and tailed and halved
• 100g (2/3 cup) fine asparagus, cut into 5cm lengths
• 3 tablespoons extra virgin olive oil
• 200g (1 1/3 cup) small courgettes (zucchini), 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 (1 cup) tomatoes, fresh or from a can, skinned and chopped
• 400g (2 cups) short grain paella rice, such as Calasparra or Bomba
• 2 tablespoons freshly chopped flatleaf parsley
• 100g (1/2 cup) shelled peas
• 280g jar chargrilled artichokes in olive oil, drained
• fine sea salt and freshly ground black pepper