4 serves; Prep 10 mins, Cooking 25 mins
45ml extra virgin olive oil
125gr trimmed and chopped asparagus
125gr green beans
3 cleaned and quartered artichokes
125gr chopped mushrooms
1 garlic clove
1/2 green pepper
1/2 red pepper
2 tablespoons turmeric powder
125gr chopped tinned tomatoes
pinch of salt
125gr cooked white beans
100gr frozen peas, defrosted
300 gr Basmati rice
Place a paella pan (or a large frypan) over a medium heat and pour in 45ml of extra virgin olive oil. Add the asparagus, green beans, artichokes and wild mushrooms all chopped in small pieces. Stir with a wooden spoon and sauté for about 3 minutes. Add the onion and garlic chopped in small pieces and cook for a further 5 minutes.
Add the green and red pepper chopped in small pieces, and turmeric powder along with the tomato and sauté for 2 minutes. Pour in the stock, bit of salt and stir. Add the white beans and peas. Finally add the rice, stir and let it cook for 15 minutes; keep cooking it without more stirring.
Remove from the heat and let it rest for 5 minutes before serving. Serve with lemon slices.