Pettigrew's Paella

Cut the bell pepper (1 red) in half, remove stem and seeds. Grill or griddle until skin blackens. Transfer to a plastic bag to cool, then peel and cut flesh into 1.5 cm strips. Set aside 6 strips, cut the rest into 1-2 cm pieces. Drain the canned butter beans (200 g). Peel and finely chop the onion (1) and garlic (1 clove). Finely chop the tomato (1). Trim the fine green beans (150 g) and the sprouting stems (10 broccoli). Cut green beans and broccoli stems (excluding florets) into 1-2 cm pieces. Quarter the tinned artichoke hearts (200 g). Set all chopped vegetables aside.

Warm saffron (1 pinch) in a dry frying or paella pan on medium heat for about 1 minute, then transfer to a mortar. Add a generous pinch of [salt] and pound with a pestle to grind. Add olive oil (1 tbsp) and the 1.5 cm [red bell pepper] strips to the pan. Cook for 10-15 minutes until soft. Remove 6 strips and set aside, cut the rest into 1-2 cm pieces. Add the onion (1) and the remaining olive oil (1 tbsp) to the pan. Cook for 10-15 minutes until softened and browned. Add garlic (1 clove) and cook for a further 2 minutes. Add the tomato (1) and cook for about 10 minutes until mushy. Stir in the ground saffron (1 pinch) (with salt), paprika (1 tbsp), turmeric (0.5 tsp), and a generous pinch of [black pepper]. Add vegetable stock (1 litre) to the pan, turn up the heat and bring to the boil, then reduce the heat to medium.

Stir in the fine green beans (150 g), canned butter beans (200 g), tinned artichoke hearts (200 g), and the 1-2 cm [red bell pepper] pieces (reserving the 6 red pepper strips). Increase the heat to bring the pan back to a simmer, then lower to medium. Taste the paella liquid – add more [salt] if necessary. Sprinkle the rice (350 g) evenly over the pan. Bring it back to the boil, then reduce the heat to a fast simmer (medium-high). Continue to simmer for 5 minutes without stirring; rotate the pan if needed for even cooking. Start 5m timer

Decorate the surface of the paella using the reserved bell pepper strips (6 red) and [broccoli florets]. Continue to cook without stirring for 10 minutes. Turn the broccoli a few times. Test the rice by biting a few grains; they should be translucent but al dente. If the pan starts to dry out before the rice is cooked, drizzle boiling water (100 ml) through a strainer over the surface. Start 10m timer

Once the rice is cooked, give it a last short burst of heat to get any remaining liquid really bubbling, then turn off the heat and cover the top of the pan with [foil] and tea towels (2 clean). Leave it to rest for 10-15 minutes. Cut [lemon] into wedges and serve alongside the paella. Start 15m timer