Paella verduras recipe

Ingredients

• 1/2 tsp Saffron strands
• 1 l Vegetable stock
• 240 g Shelled broad beans
• 100 g Fine green beans, topped and tailed and halved
• 100 g Fine asparagus, cut into 5cm lengths
• 3 tbsp Extra virgin olive oil
• 200 g 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 tsp Sweet pimentón
• 200 g Tomatoes, fresh or from a can, skinned and chopped
• 400 g Short grain paella rice, such as Calasparra or Bomba
• 2 tbsp Freshly chopped flatleaf parsley
• 100 g Shelled peas
• 280 g Jar chargrilled artichokes in olive oil, drained
• 1 pinch Fine sea salt
• 1 pinch Freshly ground black pepper