Ingredients
Cooking Instructions
- Heat olive oil in a wide skillet or paella pan over medium heat.
- Add onion and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in rice, smoked paprika, and turmeric (or saffron). Toast rice for 1-2 minutes.
- Add diced tomatoes and warm vegetable broth. Stir once to combine.
- Arrange bell pepper, green beans, and artichokes evenly over the rice.
- Season with salt and black pepper.
- Bring to a gentle simmer, then reduce heat to medium-low.
- Cook uncovered for 20-25 minutes, without stirring, until rice is tender and liquid absorbed.
- Sprinkle peas over the top during the last 5 minutes of cooking.
- Remove from heat, cover loosely, and let rest for 5 minutes.
- Garnish with parsley or serve with lemon wedges.
Nutrition
Notes
Do not stir once simmering to allow a crispy bottom (socarrat)
Use seasonal vegetables as available
Serve with a simple green salad