160g/5¾oz chargrilled artichoke antipasti, drained
2 garlic cloves, thinly sliced
2 leeks, trimmed and cut into roughly 1cm/½in slices
lemon wedges
1 onion, finely chopped
freshly chopped parsley
175g/6oz roasted red peppers, from a jar, drained and sliced
50g/1¾oz pitted black olives, preferably Kalamata
150g/5½oz paella rice
2 bay leaves
2 tbsp virgin olive oil
a good pinch saffron strands (around ½ heaped tsp loosely packed)
1 tsp hot smoked paprika
600ml/20fl oz hot vegetable stock (made with 1 stock cube)
75ml/2½oz sherry or white wine