Artichoke & pineapple paella

The sweet pineapple and cherry tomatoes in this vegetarian paella go perfectly with the salty capers and tasty artichokes

Serves: 4

What you need:

• 200g Basmati rice
• 1 red onion, chopped
• 2 pints vegetable stock
• 100g artichokes in oil, drained and halved
• 20g capers
• 100g whole almonds
• 2 medium carrots, diced
• 50g pineapple (tinned or fresh) cut into chunks
• 50g black olives
• 1 tbsp tomato puree
• 2 cloves garlic, finely chopped
• 100g button mushrooms, halved
• 10 cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• Small bunch fresh tarragon
• 1 tsp turmeric
• 2 tbsp olive oil

What you do:

1. Gently fry the onion in a little olive oil for a few minutes, add the garlic and continue to cook for a minute.
2. Add the mushrooms, carrots, turmeric and rice, cook for 2 minutes, stirring continuously.
3. Add 1.5 pints of the stock, stir then simmer for 7 minutes.
4. Add the capers, olives, pineapple, tomatoe puree, artichokes and half the tarragon. Stir and cook for 10 minutes, adding more stock as required.
5. When the rice is coked add the almonds, balsamic vinegar and tomatoes. Garnish with the remaining tarragon and serve.
   
   Recipe created by the Cordon Vert cookery school

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