Vegetable paella (Paella de verduras)

1. Snap off the tough outer leaves of the artichokes, trim the tops, quarter them and put them in lemon water; cut the green beans into 4 cm pieces and the pepper into strips. Bring the stock to the boil with the saffron.

2. Heat the olive oil in a paella pan and fry the artichokes, green beans and pepper over medium heat for 8-10 minutes until browned in patches.

3. Push the vegetables to the edge of the pan, fry the chopped garlic in the centre for half a minute, then add the grated tomato and paprika and cook for 5 minutes until thick.

4. Add the butter beans, sprinkle in the rice and spread it evenly over the pan; pour in the hot stock, season and lay the rosemary sprig on top.

5. Cook over high heat for 8 minutes, then medium heat for 10 minutes WITHOUT stirring, turning up the heat for the last minute for a crispy socarrat.

6. Cover with a tea towel, rest for 5 minutes and serve with lemon wedges.

Tip: The golden rule of paella: once the rice is spread out, don't stir it or it will turn sticky.