Steps
- Heat half of 60ml of olive oil in a large nonstick skillet over medium-high heat. Brown 2 eggplants cut into chunks on all sides, adding up to another quarter of the oil if needed, then lift out.
- Heat the remaining quarter of the oil in the pan. Fry 1 large finely chopped onion for 2-3 minutes, until soft.
- Separate the leaves and stems of 1 small bunch of parsley; finely chop the stems. Add them with 2 minced garlic cloves and cook for 2 minutes.
- Stir in 2 teaspoons of smoked paprika, 2 teaspoons of turmeric, and 400g of paella rice; cook for 2 minutes. Add half of 1.5 liters of vegetable broth and cook uncovered over medium heat for 20 minutes, stirring occasionally.
- Add the eggplant, 350g of chargrilled artichokes, and remaining broth. Cook for about 20 minutes, until the rice is tender. Chop the parsley leaves, stir in with the juice of 1 lemon, and season with salt and pepper.