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Vegetarian paella

Fruit and vegetables

3 red onions, finely sliced
2 garlic cloves, crushed
1 tsp finely chopped fresh rosemary
200g/7oz cherry tomatoes
1 tbsp chopped fresh parsley, to serve
1 x 400g/14oz can artichoke hearts in water, drained and rinsed

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400g/14oz Calasparra rice

Cooking ingredients

4 tbsp vegetable oil
1 tsp ground turmeric
1 tsp smoked paprika
800ml/1 pint 7fl oz hot vegetable stock
125ml/4fl oz good quality extra virgin olive oil, preferably Spanish

Other

150g/5½oz fresh peas

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