Paella de verduras

Step 1: Set a 36–40 cm paella pan over a medium-high heat (use two burners if it's bigger than your hob) and heat 5 tbsp olive oil until it shimmers.

Step 2: Add 7 oz flat green beans and 1 red pepper and fry for 6–8 minutes, turning, until they are blistered in spots and the pepper is soft. Colour on the vegetables means flavour in the rice.

Step 3: Add 6 artichoke hearts and fry for 3 minutes more, until lightly browned.

Step 4: Push the vegetables to the edges. Add 3 cloves garlic to the middle and fry for 30 seconds, then add 5 ½ oz grated ripe tomato and cook for 4–5 minutes, until it darkens and thickens to a jammy paste.

Step 5: Take the pan off the heat for a moment, stir in 1 ½ tsp sweet paprika (pimentón dulce) (it scorches quickly), then pour in 5 cups vegetable stock with ½ tsp saffron threads and its water. Add 8 ½ oz cooked butter beans (garrofó) and 1 ½ tsp salt. Bring to a rolling boil and taste: the broth should be slightly too salty, because the rice will absorb it.

Step 6: Scatter 11 ½ oz short-grain paella rice (bomba or senia) evenly across the pan in a cross shape, then shake and nudge it with a spoon so it lies in an even layer, fully under the liquid. This is the last time you stir.

Step 7: Boil hard over a high heat for 8 minutes, moving the pan around the burner so the whole base cooks evenly.

Step 8: Lay 1 sprig rosemary on top, turn the heat down to low and simmer for 9–10 minutes more, without stirring, until the liquid is absorbed and you see little craters on the surface. Taste a grain from the edge: it should be tender with a tiny bite.

Step 9: Turn the heat up to high for 1–2 minutes and listen: when the rice crackles and you can smell toasting (not burning), the socarrat is forming. Take it off the heat.

Step 10: Cover loosely with a clean tea towel and rest for 5 minutes so the rice finishes absorbing the juices. Remove the rosemary and serve from the pan with 1 lemon.