Paella verde (vegan green paella)

Method

1. Add the vegetable stock and saffron to a pan over a very low heat and leave to gently warm through and infuse while you prepare the paella.

2. Pour the olive oil into a paella pan over a high heat. Once shimmering hot, add the vegetables, starting with the firmest and working through to the softest. In this case, begin with the artichokes and courgette, followed by the broccoli stalks. Cook for 3-5 minutes, stirring regularly, until seared and browned all over. Season with a pinch of salt.

3. Push the vegetables to the outside of the pan, then add the garlic and paprika. Cook, stirring, for 20-30 seconds, then add the tomato and stir to stop the garlic from burning.

4. Cook for another 4 minutes until the liquid in the tomato has reduced, then stir in the rice and leave to toast for a few minutes.

5. Pour in the saffron-infused stock.

6. Give everything a stir.

7. Turn the heat up to high and cook for 8 minutes. Stir in the broccoli florets, parsley, thyme and spinach, then give the pan one last shake to allow all the ingredients to settle and form a flat layer. Turn the heat down to low and leave to cook for another 10 minutes until all the stock has been absorbed and a crispy socarrat has formed on the underside of the paella. Season to taste. then serve immediately.