A plant-based take on a Spanish staple.

1/2 teaspoon saffron threads
1 teaspoon salt
1 litre low-sodium faux chicken stock
OR 1 litre fish stock
2 tablespoons plant-based oil
1 brown onion, diced
2 garlic cloves, crushed
1 large tomato, diced
1 red capsicum, diced
200g long-grain brown rice
1 teaspoon smoked paprika
400g tinned artichoke hearts, drained and rinsed, whole or cut into wedges
80g frozen peas
15g flat-leaf parsley, chopped, to serve
Lemon wedges, to serve

1. Grind the saffron and salt in a mortar and pestle. Combine the mixture in a bowl with the stock and set aside.
2. Heat the oil over medium heat in a large paella pan, or individual smaller paella dishes. Add the onion and garlic; cook for 2–3 minutes or until the onion begins to turn translucent. Add the tomato and capsicum and cook for a further 2 minutes. Add the rice and paprika, stir and cook for another 2 minutes. Add the saffron-infused stock, stir then allow to come to the boil. Cook for 15 minutes then add the artichoke hearts. Sprinkle over the peas and continue to cook for another 2–3 minutes.
3. Remove the pan from the heat, sprinkle over the chopped parsley and serve with the lemon wedges.

This is an edited extract from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books and available from QBD The Bookshop. Prefer to view recipes on your mobile device? Register for a free one-month Cooked.com.au membership.