Cut peppers, zucchini and spring onions into bite-sized pieces. Cut mushrooms into slices. Defrost peas.
Drain artichoke hearts and halve or quarter each according to size. Finely crush garlic.
Heat fat. Sauté garlic and long grain rice until translucent. Chop chili pepper finely. Season long grain rice with chili, saffron, salt and laurels. Deglaze with white wine and 3/8 l clear soup. Cover and swell for about 25 minutes at low heat. Gradually add the rest of the clear soup.
Add spring onions, zucchini, peppers and mushrooms after 15 minutes. Strip off thyme leaves and add. Add peas and artichoke hearts and cook for 5 minutes. Season paella repeatedly and garnish with dill flowers and bay leaves as desired.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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