Vegan Paella

I have never made or eaten a Paella before, so I had no idea how this was going to turn out. Well, it turned out to be a delicious success so I will share the recipe with you.

Ingredients
1 tbs oil
1 spanish onion thinly sliced
2 cloves crushed garlic
1/2 tsp sweet paprika
1 tsp regular paprika
1 cup basmati rice (I used Jasmine instead)
small pinch of saffron
500 ml vegetable stock
1/2 red capsicum
1/2 green capsicum
1 truss tomato (de-seeded and diced)
1/2 cup corn kernels
1/2 cup frozen peas
100 grams firm tofu (cut into 1 cm chunks)
half a small jar of artichoke hearts cut into thin wedges
1/3 cup toasted pine nuts

You will need to pre-roast the capsicums first so quickly chop into strips and de-seed and put onto a roasting tray and drizzle in olive oil. Cook on each side for 10 mins at 165 degrees.
I also suggest adding your saffron to the stock at this point, just to be extra prepared.
While this is roasting heat the oil in a cast iron pot. (We have a fancy new La Chasseur French oven that works perfectly.) Keep on a medium low heat and add the onions stirring occasionally for about 5 mins.
Then add the garlic and stir in for another minute. Add the paprikas and cook for another minute. Add the rice to the pot and coat evenly with the spices.
Pour in the stock and bring to a boil, then reduce the heat to low. Cover and let simmer for 20-25 mins or until all the stock is absorbed.
By this time the capsicums should be ready, let cool for a few minutes, peel off the skin and dice.
Add capsicum, tomato, corn, peas and tofu to the rice. Combine well and cover again and cook for a further 5 mins.
I suggest while this part is cooking you toast the pine nuts.
Remove from heat and and stir in the artichokes. Top with pine nuts and enjoy!