Preparation
- Heat the oil in a deep frying pan, drain, halve and pat dry the artichokes, add to the frying pan and fry over a medium-low heat for 4-6 minutes until golden.
- Finely chop and stir in the garlic, deseed and finely slice the peppers and add with the smoked paprika for warmth and cook for another 4-5 minutes until beginning to soften and colour.
- Season well and add the tomato purée along with the rice. Stir well to coat everything, then pour in the stock, bring back to the boil then turn down to a simmer, cover and cook for 15 minutes without stirring, or until the rice is just tender.
- Squeeze in the tangy juice of 1 lemon, add the defrosted prawns then cover and cook for 10 minutes or until the prawns are cooked through and pink; the rice should also have formed a crispy crust in the base of the pan. Serve with wedges from the remaining lemon and plenty of fresh parsley for colour.
You can’t beat a paella – Spain’s ultimate one-pan dish that goes straight from the hob to the table for everyone to tuck into. It’s guaranteed to transport you to a warmer climate in no time.