Ingredients:

  • 4 cups low-sodium vegetable broth
  • 1/2 tsp saffron threads, crushed
  • 1 tsp smoked paprika
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup grated fresh tomato
  • 2 cups Bomba or Calasparra rice
  • 1 cup frozen peas
  • 1 cup artichoke hearts, quartered
  • 1 cup red bell pepper, sliced into strips
  • 1 medium zucchini, thinly sliced into half-moons
  • 1/2 cup fresh parsley, chopped
  • 1 lemon, cut into wedges
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine the vegetable broth, crushed saffron, and smoked paprika in a pot. Bring to a gentle simmer, then remove from heat to let the saffron steep.
  2. Heat the olive oil in a paella pan over medium heat. Sauté the diced yellow onion and one diced red bell pepper until softened.
  3. Stir in the minced garlic and grated tomato. Reduce the mixture until it forms a thick, jam-like paste (sofrito).
  4. Add the Bomba rice to the pan, stirring to coat the grains in the sofrito and toast them slightly.
  5. Pour in the steeped saffron broth. Bring to a simmer and allow to cook without stirring to develop the socarrat (toasted bottom crust).
  6. During the final 10 minutes of simmering, fold in the frozen peas and quartered artichoke hearts.
  7. Arrange the zucchini half-moons and red bell pepper strips on top of the rice for the final few minutes of cooking.
  8. Remove from heat and garnish with chopped fresh parsley and lemon wedges before serving.