Ingredients

Steps

• Heat 15ml of vegetable oil in a frying pan over medium heat and soften onions and garlic for 3 minutes.
• Stir in the paella rice, turmeric, and smoked paprika to coat the vegetables in spices.
• Add 800ml of hot stock and rosemary, bring to a boil, then simmer for 20 minutes until liquid is absorbed.
• Add cherry tomatoes and peas and simmer for another 5 minutes until rice is tender.
• Remove from heat, stir in olive oil and chopped parsley.
• Coat artichokes in 45ml of vegetable oil and griddle in a hot pan for 2 minutes per side.
• Spoon paella onto plates and top with the griddled artichole hearts.