Seafood-Free Vegetarian Paella with Saffron and Artichokes

Ingredients

• 1 cup cup bomba or Arborio rice
• 3 cups cups vegetable broth
• 1 pinch saffron threads
• 1 can (14 oz) artichoke hearts, quartered
• 1 roasted red peppers, sliced
• 1/3 cup green olives, pitted and halved
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp tbsp olive oil
• 1 tsp tsp smoked paprika
• 1/2 cup cup frozen peas(optional)
• 2 lemon wedges(optional)
• to taste salt and black pepper

Instructions

1. 1

   Warm the vegetable broth in a saucepan and steep the saffron threads in it for 15 minutes to release color and flavor.

2. 2

   Heat olive oil in a wide paella pan or large skillet over medium heat. Sauté the onion for 8-10 minutes until soft and golden, then add garlic and smoked paprika and cook 1 minute more.

3. 3

   Add the rice and stir for 2 minutes to toast, coating every grain in oil.

4. 4

   Pour in the saffron broth, season with salt and pepper, and stir once. Simmer uncovered over medium heat for 15 minutes without stirring.

5. 5

   Arrange artichoke hearts, roasted red peppers, olives, and peas on top of the rice. Reduce heat to low and cook another 15-20 minutes until the liquid is absorbed and a crust (socarrat) forms on the bottom.

6. 6

   Remove from heat, cover with a towel, and rest 5-10 minutes. Serve with lemon wedges.