To prepare the base of the paella heat some olive oil in a pan and add chopped tomatoes, red peppers, onions and garlic. Leave cooking on medium heat while you stir regularly. All the veggies need to be soft and cooked properly to make the base really flavourful.
Add the sweet paprika, Paella Seasoning, salt and pepper. Cook for 2 more minutes and transfer the ingredients into a blender jug. Blend until you have a smooth and rich tomato sauce.
Place your pan or Paella pan on medium heat. Add 2 tablespoons of the oil from the artichokes or olive oil. When hot, add the Paella base and all the veggies finely chopped. Leave the peas for later as they cook faster. Cook the veggies stirring occasionally for about 10-12 minutes.
Add your vegetable stock and set your temperature on medium-low. Wait for the broth to simmer and add the rice evenly so you don't have places with no rice or places with too much rice. Use a spatula to make sure the rice is evenly placed.
Leave your Paella cooking (simmering) until all the broth is absorved and the rice is cooked (22-25 minutes), If some places on your pan are too dry and the rice is still not cooked, you can pour some more stock or water. Make sure to add just a bit at the time. If you think the rice is getting stuck or burnt at the bottom, you can gently stir the paella once and set the rice to cook again or keep adding water. It's important that the paella stays moist while cooking.
When the rice is nearly cooked add the peas, turn off the heat, cover the pan with tinfoil paper and leave to rest for 5 minutes.
Your Paella will be now ready to serve. Adjust with salt to taste.