Ingredients
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
Method
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.
