In a frying pan, heat half the oil and sauté the carrot, butternut squash for a few minutes and then add the artichokes. Fry off until softened, but with a bite (about 10 minutes). Put aside. Make up the stock, adding the saffron strands.
In the same pan, add a little more oil and fry the onion until softened and yellowing and then add the garlic, sweetcorns and pepper.
Stir in the rice, chilli and paprika (and turmeric if using) and cook for another minute, then add the stock and tomatoes. Bring to boil then simmer for , stirring occasionally.
After 10-15 minutes simmering time, add the parsley, 3/4 lemon juice and vegetables and stir in . The paella is done when most of the water is absorbed and the rice is cooked through with just a bite (al dente) at the end. Depending on how much rice you use, this dish can take around 20-30 minutes to absorb all the water. Keep tasting the rice until it achieves a texture you like.