Black rice paella with artichokes, peppers and spinach

Ingreadient

• 3 tbsp olive oil, plus a splash
• ½ large Spanish onion, chopped
• 160g runner beans, sliced
• ¼-½ tsp saffron, toasted in a dry pan
• 1 tsp smoked sweet pimentón (see Know-how)
• ¼ smoked hot pimentón (see Know-how)
• 2 large fresh tomatoes on the vine, chopped
• 2 fat garlic cloves, chopped
• 175g marinated artichokes in oil
• 650-700ml vegetable stock (if you’re vegan, check the stock is vegan)
• 250g black venus rice (we used Gallo), soaked in cold water for 30 minutes, then drained
• 2 fresh bay leaves
• 1 bushy rosemary sprig
• 130g pack padrón peppers
• 1 large green or yellow courgette, peeled into ribbons
• 115g bag baby leaf spinach
• 1 tbsp extra-virgin olive oil
• Splash sherry vinegar

Instruction

1. Heat the oil in the paella pan/s over a medium-high heat and fry the onion with a pinch of salt for 5 minutes. Add the runner beans and cook for 5 minutes, then stir fry in the saffron and both types of pimentón. Cook for a minute, then add the chopped tomatoes and garlic. 
2. Stir in the artichokes, then pour in the stock. Bring to the boil, then stir in the black rice, herbs and plenty of seasoning. Bring back to the boil, then adjust the heat slightly and simmer for 15 minutes. Cover with two sheets of thick foil, then continue to simmer for another 10-15 minutes until the rice is almost completely tender (it will retain a nutty bite). Take off the heat and leave to rest for 5 minutes.
3. Meanwhile, heat a splash of olive oil in a small frying pan and fry the padrón peppers for 3-4 minutes, tossing with salt. Set aside.
4. In a large bowl toss together the courgette ribbons, spinach, oil, vinegar and some salt and pepper. Serve the paella scattered with the pardon peppers, topped with the spinach and courgette ribbons.