Step 1

Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly.

Step 2

Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer.

Step 3

Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.)

Step 4

Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more.

Step 5

Garnish with fresh parsley and serve with lemon wedges.