| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
Yield 4 servings
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Ingredients
- 1 yellow onion thinly sliced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- Pinch saffron
- 1/2 teaspoon smoked paprika
- ½ teaspoon oregano
- Dash Salt
- Pinch black pepper
- 2 tablespoons lemon juice
- Zest of lemon
- 1 cup medium-grain rice
- 1 bag frozen peas
- 2 cups cherry tomatoes
- 1 cup vegetable stock heated
- 1 can quartered artichokes
- flat-leaf parsley roughly chopped for garnish
Ingredients
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Instructions
STARTING THE PAELLA
- Heat oil in a large skillet over medium heat. Add onion, bell pepper, garlic, dried oregano and saffron then season with salt and pepper and cook, stirring, for 3-4 minutes until fragrant. Add the paprika and continue to cook. Add the rice and cook for 1-2 minutes, stirring to coat all the rice with the spices. Add the cherry tomatoes, and hot stock, stirring to combine.
- Bring to a simmer, stirring, then cover the surface closely with foil. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
FINSHING THE PAELLA
- Add artichoke and frozen peas , then cook, uncovered, for 2 minutes to warm through.
TO SERVE
- Squeeze over lemon juice and stir in lemon zest. Garnish with parsley and serve.
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