Ingredients (Serves 4)
For the base:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium tomato, diced
- 1 cup artichoke hearts, quartered (canned or jarred)
- 1 cup green beans, trimmed
- 1/2 cup frozen peas
- 1/2 cup chickpeas (cooked or canned, rinsed and drained)
For the rice:
- 1 1/2 cups short-grain rice (e.g., Bomba or Arborio)
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric or a pinch of saffron threads (for color)
- 4 cups vegetable broth (warm)
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
Optional garnishes:
- Lemon wedges
- Chopped parsley
Instructions
- Prepare the base:
- Heat olive oil in a large skillet or paella pan over medium heat.
- Add the onion and garlic, sautéing until fragrant and translucent (about 2-3 minutes).
- Stir in the bell peppers and cook for 3-4 minutes until softened.
- Add the diced tomato and cook for another 2 minutes until it starts to break down.
- Season and toast the rice:
- Add the rice, smoked paprika, and turmeric (or saffron). Stir well to coat the rice in the spices and oil.
- Pour in the white wine (if using) and let it cook until mostly absorbed.
- Add the broth and vegetables:
- Slowly pour in the warm vegetable broth. Gently spread the rice evenly in the pan, but do not stir further.
- Scatter the artichoke hearts, green beans, peas, and chickpeas over the rice. Season with salt and pepper to taste.
- Simmer without stirring:
- Reduce the heat to medium-low and let the paella simmer gently for 20-25 minutes, or until the rice absorbs the liquid and becomes tender.
- Avoid stirring to allow a crispy layer (socarrat) to form at the bottom of the pan.
- Finish and serve:
- Remove the pan from heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
- Garnish with lemon wedges and chopped parsley before serving.
This vibrant paella is perfect for sharing and can be customized with your favorite vegetables or plant-based proteins like tofu or vegan sausage. Let me know how it turns out! 🍋✨
