Vegetable Paella

Ingredients

• 2 tablespoons extra virgin olive oil
• 2-1/2 cups finely diced onions
• 1-1/2 cups thinly sliced leeks, white part only
• generous pinch of kosher salt
• 4-1/2 cups chopped plum tomatoes, canned or fresh if in season
• 3 tablespoons extra virgin olive oil
• 6 artichoke hearts, cut into eighths
• 1 head cauliflower, cut into small florets
• 1 cup plus 2 tablespoons Valencia or Calasparra rice (approximately 170 grams)
• 1 tablespoon minced garlic
• 3-1/4 to 3-1/2 cups vegetable stock (approximately 812.5 mil to 875 mil)
• 1-1/3 cups fresh or frozen peas (approximately 140 grams)
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 3 red peppers, roasted, peeled, and cut into strips
• 1 tablespoon coarsely chopped flat-leaf parsley

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