- 2 Tablespoons Newell Rosemary Garlic
- 2 small carrots (1 cup diced or cut small batons or 105g)
- 2 cups mushrooms, sliced or chopped (or 150g)
- 1/4 teaspoon salt
- 1/4 cup tomato sauce (or 1 tablespoon tomato paste)
- ¼ tsp saffron, crushed
- 1 cup (220g) round short-grain rice
- 3 cups vegetable broth
- 1 cup artichoke hearts
- 1 cup frozen green peas
- salt to taste
- Garnish: Fresh parsley and lemon slices
Add vegetable broth, Newell Rosemary Garlic and carrots to the center of the pan. Once the carrots are a little golden on the sides, add the chopped mushrooms, saute for 3-4 minutes.
Add tomato sauce (or tomato paste). Mix well until all ingredients are coated. Cook for a few minutes then add the rice, saute 1 minute.
Add the artichoke hearts and give a stir. Shake the pan a bit to ensure the rice and vegetables are evenly spread. You can also gently mix with a spoon.
Increase heat, bring to a simmer, then lower heat and simmer gently on low uncovered for another 15 mins or until the rice is fully cooked. Taste the rice. If it’s still a little hard, add some water (always hot) or broth until cooked through. Add the peas to the top of the paella and cook until the rice has absorbed all the liquid.
Turn off the heat, cover with a lid, foil or newspaper and let it rest for 5-10 mins. Serve immediately. Sprinkle with chopped fresh parsley, and serve with a slice of lemon on the side.