Vegetable paella with artichokes, peas and peppers

Ingredients

For 1 serving

• White rice70 g
• Artichokes2
• Peas80 g
• Bell peppers100 g
• Cooked cannellini beans80 g
• Tomatoes80 g
• Garlic1 clove
• Saffron0.1 g
• Paprika1 teaspoon
• Vegetable broth320 ml
• Extra virgin olive oil12 g
• Lemon0.5
• Saltto taste

Contains: celery,

In season: March – May

Method

1. Dissolve the saffron in the vegetable stock and heat it. Prepare the artichokes: pull off the tough outer leaves, cut off the tips, peel the stem, cut them into wedges removing the choke and rub them with the lemon so they don't blacken.
2. Deseed the peppers and cut them into strips, chop the garlic, grate the tomatoes discarding the skins and drain and rinse the cannellini beans.
3. Heat the extra virgin olive oil in a wide pan over medium-high heat and fry the artichokes, peppers and garlic for 6 minutes, until golden in places.
4. Add the grated tomato and cook for 3 minutes, until it dries out; add the paprika and rice and stir for 1 minute.
5. Pour in the hot stock, add the peas and beans, adjust the salt and spread in an even layer. Cook for 18 minutes without stirring, over high heat for the first few minutes and then medium-low, until the rice has absorbed the stock and the base crackles slightly.
6. Turn off, cover with a tea towel, rest for 5 minutes and serve with the remaining lemon in wedges.