1l Fish Stock (Try Try to get Essential Cuisine stock, or another quality brand if not making your own)
1 pinch Saffron
40g Broad beans
100g Paella rice
1 teaspoon Salt
100g Raw prawns
Heat a ridged griddle pan, spray with olive oil and cook the artichokes until they have some colour on each side. Set aside.
Heat the oil in a large pan and add the shallot and garlic, then the tomatoes. Cook on a low heat for 10 minutes, until the onion is soft but not browned.
Add half of the fish stock and saffron, bring to the boil, then turn down the heat and simmer for 3 minutes.
Add the peas and the beans (mine came straight from my garden and were so tender that they didn't need skinning). Then add the rice and the remainder of the fish stock, and the artichokes. Cook for about 15 minutes.
Finally add the prawns until they turn pink, and the squid tubes. You really don't want to overcook the seafood. The rice should still have a little bite to it.