Ingredients:
3 tbsp olive oil
1/2 spanish onion
1/2 each red, green, and yellow bell pepper (cut into strips)
5 jarred artichokes (cut in half)
10 mini plum tomatoes (sliced)
1/2 cup garden peas
2 garlic cloves
2 bay leaves
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne
1 cup paella rice
1 tsp saffron
500 ml boiling vegetable stock
10 pitted kalamata olives (sliced)
sea salt
Heat oil in a paella or large shallow frying pan. Add peppers, garlic, and spices and fry over medium heat until soft and golden. Add rice, artichokes, peas, olives, and tomatoes and cook stirring for 3 minutes, then stir in vegetable stock reduce heat as low as possible and simmer for 20-30 min (depending on directions on rice) until all of the liquid has been absorbed. DO NOT STIR.
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