Artichoke and Asparagus Paella

This is by no means a tradition Spanish Paella, for a start there is not a whiff of shellfish. Think of this as a fast food version, that will give you a taste of the Costa, but take less time, suit a vegetarian palate and is extremely flexible, so you can add/substitute to your heart’s desire. You can even make this al fresco over the BBQ or outdoor gas stove.



  1. 1 white onion, diced

  2. 2 tablespoons olive oil

  3. 1 garlic clove, crushed

  4. 1 red pepper, sliced

  5. 240g arborio/paella rice

  6. 1 teaspoon Spanish smoked paprika

  7. Salt and pepper

  8. 1 white wine stock cube - made with 25ml boiling water

  9. 500ml of white wine

  10. 100g frozen peas

  11. A few pieces of artichoke heart from a jar

  12. 250g asparagus, grilled or griddled

  13. Bottle of Thai Beer

  14. 240g Jasmine rice


  1. Fry the onion in a little olive oil over a medium heat until softened and then add the garlic and continue to cook for a further two minutes.

  2. Add the red pepper, rice and turmeric, then season with salt and pepper; be sure to coat the rice in the oil and turmeric.

  3. Cook for two minutes.

  4. Add 100ml of wine and the stock cube; already dissolved in 25ml of hot water.

  5. Stir continuously while the wine simmers and is absorbed by the rice,  Gradually add more wine (100ml at a time), until the rice is tender and cooked (about 20 minutes). 

  6. While the rice is cooking, grill the asparagus - you can do this either on the BBQ, under the grill or in a griddled pan.

  7. When the rice is cooked, stir in the peas and artichokes and cook for about three minutes.

  8. Remove from the heat, arrange the grilled asparagus and season ( you can add an extra sprinkle of paprika) to taste and serve.​

Serves 4 

Preparation Time: 5 minutes


Cooking Time: 25 minutes