Need new salad ideas? Then transform a paella recipe into summery dish with grilled artichokes.
75ml/3fl oz good quality extra-virgin olive oil
1 red onion, finely sliced
2 garlic cloves, sliced
200g/7oz calasparra (Spanish short-grain) rice
1 tsp ground turmeric
1 tsp paprika
400ml/14oz strong vegetable stock
100g/3½oz cherry tomatoes
75g/3oz fresh or frozen peas
1 tbsp chopped fresh parsley
50ml/2fl oz sherry vinegar
handful watercress
300g/10½oz griddled artichokes in oil
Preheat the oven to 150C/300F/Gas 2.
Heat a tablespoon of the oil in a large ovenproof frying pan over a gentle heat and fry the onion and garlic until soft.
Add the rice, turmeric and paprika and stir well, then increase the heat slightly. Pour in the stock and bring to the boil. Stir well and cover with a lid. Transfer the pan to the oven and bake for 20 minutes, or until the rice has absorbed all of the liquid from the stock. Remove the pan from the oven and set aside to cool.
Place the rice into a large mixing bowl. Stir in the tomatoes, peas, parsley, remaining oil and vinegar and mix until well combined. Fold in the watercress.
Plate the salad and place the griddled artichoke on top.
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