Wow.

Pretty much sums this recipe up. 

A paella rich with olive oil, garlic, turmeric, smoked paprika and a little extra smoke from chipotle peppers.

The little salty punches from the artichokes were amazing. Just cutting through all the others flavours.

Absolutely mouth watering.

Might seem like a lot of garlic in this but don't hold back - just go with it.

Also change up the veg if you like. This would probably be cracking with aubergine and mushroom. Keep the artichokes in though as they were absolutely banging.

Enjoy.

Special Equipment - Casserole Pot

SERVES 4

Price per portion:

£1.22

Ingredients:

2 tablespoons olive oil 

1 onion, finely sliced 

1 red pepper, finely sliced 

5 garlic cloves, finely sliced 

2 large courgettes, halved lengthways and cut into 1 cm (½ inch) thick half-moons 

2 tablespoons tomato purée 

½ teaspoon ground turmeric

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

pinch of chipotle flakes (optional) 

250 g (8 oz) paella rice 

750 ml (1¼ pints) hot vegan stock 

200 g (7 oz) shop-bought chargrilled artichokes 

salt and pepper 

To serve handful of flat leaf parsley leaves, roughly chopped 1 lemon, sliced into wedges 

Preheat the oven to 200°C (400°F), Gas Mark 6. 

Heat the olive oil in a large, shallow ovenproof casserole dish, add the onion, red pepper and garlic and cook over a medium heat for about 8 minutes until soft and beginning to caramelize. 

Stir in the courgettes and cook for another 5 minutes. 

Add the tomato purée, turmeric, paprika, pepper flakes and chipotle flakes (if using) and rice. Stir well and let the flavours coat the rice for a minute then pour over the hot stock and stir until well combined. 

Season with salt and pepper to taste. 

Arrange the artichokes on top, then cook, uncovered, in the oven for about 35 minutes until the rice is fluffy and crisp on top and most of the liquid has been absorbed. 

Scatter over the parsley and serve with the lemon wedges.