READY IN
1 hour
COOKING TIME
45 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 1 jar Navarrico artichoke hearts
IN STOCK
- 3 tbsp Brindisa North & South olive oil
IN STOCK
- 1.25 litres vegetable stock
- 60ml / ½ sherry glass amontillado sherry
- 1 tbsp Catalan oregano
OUT OF STOCK
- 1 medium onion finely chopped
- 1 tsp ground coriander
- ¼ tsp ground white pepper
- 250g Calasparra Paella Rice
IN STOCK
- 300g petit pois
- 2 cloves garlic, thinly sliced
- 100ml crème fraiche
- 100g finely grated 1605 Manchego semi curado
- Basil springs for garnish
METHOD
- Heat the oven to 220°C; line a roasting tray with foil.
- Cut the artichoke hearts in to quarters and leave to drain for a few minutes.
- Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges – approx. 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side.
- Heat the stock, sherry and oregano to a low simmer.
- In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened - approx. 5 minutes; stir in the rice to coat, followed by the peas and the garlic.
- Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed – approx. 18 - 20 minutes – stirring every minute or two; taste for seasoning.
- Gently stir in the artichokes, then after a minute add the crème fraiche and cook gently for a further 5 minutes.
- Stir in the cheese, switch of the heat and leave for 5 minutes.
- Garnish the plates with basil.
ingredients
- 1 jar Navarrico artichoke hearts
IN STOCK
- 3 tbsp Brindisa North & South olive oil
IN STOCK
- 1.25 litres vegetable stock
- 60ml / ½ sherry glass amontillado sherry
- 1 tbsp Catalan oregano
OUT OF STOCK
- 1 medium onion finely chopped
- 1 tsp ground coriander
- ¼ tsp ground white pepper
- 250g Calasparra Paella Rice
IN STOCK
- 300g petit pois
- 2 cloves garlic, thinly sliced
- 100ml crème fraiche
- 100g finely grated 1605 Manchego semi curado
- Basil springs for garnish