Isle of Wight Tomatoes Paella

Preparation time: 5 mins Cooking time: 35 mins (plus 15 mins resting time)

For the paella:

• 2 tbsp extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 250g mixed colour Isle of Wight tomatoes, chopped into bite-sized pieces
• 2 mixed colour Isle of Wight peppers, deseeded and finely sliced
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 80ml white wine
• 200g paella rice
• Pinch of saffron, dissolved in 2 tbsp hot water
• 500-700ml vegetable stock

For the toppings:

• 250g mixed colour Isle of Wight tomatoes, sliced
• 1 jar of artichokes, drained
• 1 tbsp olive oil
• 1 tbsp pitted kalamata olives, halved
• Small bunch of fresh parsley, chopped
• Lemon wedges

Heat the oil in a paella pan, or another wide, thin-bottomed pan, on a medium heat. Add the onion and fry for around 5 minutes until softened. Add the garlic and cook for a further minute.

Add the chopped tomatoes, peppers, seasoning, paprika and wine. Cook for 10 – 15 minutes, stirring often, until the tomatoes have broken down a little and the peppers have softened.

Mix the rice into the tomato and red pepper mixture. Add the saffron and its soaking liquid and 500ml of the stock.

Simmer on a medium-low heat without stirring for 15-20 minutes, until most of the liquid has been absorbed by the rice. If the rice looks dry, top it up with a bit more stock so that there is a thin layer of liquid on top of the rice.

While the paella is simmering, char the tomato slices and artichoke on a heated and lightly oiled grilling pan. Season and set aside.

Cover the paella pan with a tight-fitting lid or kitchen foil, turn the heat off and allow the rice to rest for 10-15 minutes. It will finish cooking in its own steam.

Top with the charred tomatoes and artichokes, olives and chopped parsley. Serve with lemon wedges and a good grind of black pepper.