• 2 onions, roughly chopped
• 8 cloves garlic, roughly chopped
• 1 package smoked tempeh, cubed
• 1 red bell pepper, roughly chopped
• 250g cherry tomatoes, halved
• 2 tbsp tomato puree
• 1 can cubed tomatoes
• 1 can canned chickpeas
• 1 can artichoke hearts, cubed
• 350g green beans
• Kalamata olives
• 4 tsp spanish sweet paprika
• 3 tsp of salt
• 1 tbsp dried oregano
• 3 cups veggie stock (5 1/2 cups if using albufera/bomba)
• pinch of saffron
• 2 cups arborio or albufera/bomba rice
• half a lemon worth of juice

Roughly chop the tempeh, onion, and garlic, fry. Add pepper and tomatoes, saute. Add artichokes, olives, chickpeas and beans, mix. Add paprika, salt, pepper. Add stock and saffron, mix. Add rice, gently mix. Cook for 15 minutes (25 minutes if using albufera/bomba), stirring once after half the cooking time. Let steam for 10 minutes. Adjust seasoning, add lemon juice.