Step 1

Combine stock and saffron in a medium saucepan. Bring to the boil over high heat. Boil, covered with a tight-fitting lid, for 10 minutes. Reduce heat to low, cover, and hold at a gentle simmer.

Step 2

Heat 1 1/2 tablespoons of oil in a 24cm (base measurement) non-stick paella pan over medium-high heat for 2 minutes. Add pumpkin and cook, turning occasionally, for 4 minutes or until lightly browned. Place on a plate.

Step 3

Heat remaining oil in the pan over low heat. Add onion and garlic, and cook, stirring, for 3 minutes or until soft. Meanwhile, add yellow beans to a small saucepan of boiling water. Cook for 3 minutes. Drain and set aside.

Step 4

Add rice, tomatoes, paprika, thyme, rosemary and salt to pan. Mix well, push any rice around edge gently into mixture, and pat down. Add pumpkin, and push into mixture. Gently pour over 4 ladlesful (500ml/2 cups) of hot stock. Cook over high heat for 5 minutes. Do not stir. Reduce heat to medium. Simmer, uncovered, for 10 minutes. Add all beans, capsicum and artichokes, and push into rice. Cook for a further 20 minutes. Continue to add stock and test rice as in step 5 of basic paella valenciana recipe (see related recipe).

Step 5

Remove the pan from the heat, and cover with 2 clean tea towels. Set aside for 10 minutes before serving.