1 x 400g/14oz can artichoke hearts in water, drained and rinsed
200g/7oz cherry tomatoes
2 garlic cloves, crushed
1 tbsp chopped fresh parsley, to serve
3 red onions, finely sliced
1 tsp finely chopped fresh rosemary
400g/14oz Calasparra rice
125ml/4fl oz good quality extra virgin olive oil, preferably Spanish
1 tsp smoked paprika
1 tsp ground turmeric
4 tbsp vegetable oil
800ml/1 pint 7fl oz hot vegetable stock
150g/5Β½oz fresh peas