Warm the olive oil in a paella pan or a large flat pan with a lid.
Gently fry the red onion, garlic and red pepper for about 5 minutes to soften.
Add the turmeric and smoked paprika and fry for another minute or two stirring well.
Stir in the rice and rosemary.
Add the vegetable stock and green beans and bring to the boil.
Turn the heat down and simmer very gently for 30-40 minutes with the lid on until the rice is almost cooked. You can add a little extra water if necessary. Avoid stirring the paella while it's cooking.
In the meantime you can toast the pine nuts in a dry frying pan over a medium heat. They only take a couple of minutes so keep shaking the pan and keep an eye on them so they don't burn.
Once the rice is just cooked, stir in the peas and artichokes and cook for another couple of minutes to heat them through.
Sprinkled with the toasted pine nuts to serve.