Spanish Paella
   Servings: 4
  • 14 oz jar artichoke hearts, drained and quartered (reserve the liquid)
  • 1/2 cup brown rice
  • 1 tsp salt
  • 24 fl.oz water
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1/2 cup celery, chopped
  • 2 garlic cloves, crushed
  • 2 tsp thyme, freshly chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cups asparagus, cut into 2 inch pieces
  • 1 cup fresh tomatoes, chopped
  • 1/2 cup frozen peas
  • 1/2 cup sweet corn
  • Salt and black pepper to taste
  • 1/2 tsp saffron threads
  1. Soak saffron in 2 tablespoon of boiling water for 10-15 minutes.
  2. Place the artichoke liquid, salt and saffron infusion with the rice in a medium saucepan. Add water (sufficient water to cover the rice with 1 inch of liquid) and stir well.
  3. Bring to the boil, reduce the heat, cover and simmer for 45-50 minutes until the rice is tender and adding more water if necessary.
  4. Heat the oil in a large saucepan; add the onion, celery and garlic and sauté until soft.
  5. Add thyme, bell peppers, and asparagus and stir to coat. Cover and sauté over a medium heat, stirring frequently for 5 minutes adding a little water to prevent from sticking.
  6. Add the peas, tomatoes, artichoke hearts and sweet corn, stir well and simmer for 5-10 minutes until the vegetables are tender.
  7. Adjust the seasoning then drizzle the vegetables with a little extra olive oil.
  8. Pile the rice onto warmed plates and spoon the vegetable mixture on the top. Serve hot.