Artichokes, green beans, and roasted peppers simmered with authentic saffron rice.
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Warm the vegetable broth in a saucepan and crush the saffron threads into it to infuse.
Heat olive oil in a wide paella pan or large skillet over medium heat.
Sauté the green beans and artichoke hearts for 5 minutes until they begin to brown slightly.
Stir in the minced garlic and tomato purée, cooking for 3 minutes until the liquid reduces and darkens.
Add the rice and smoked paprika, stirring for 1 minute to toast the grains and coat them in oil.
Pour in the saffron-infused broth and add the roasted peppers; stir once to distribute ingredients evenly.
Simmer undisturbed for 15-18 minutes without stirring, allowing the 'socarrat' (crust) to form on the bottom.
Remove from heat, scatter peas on top, cover with a clean cloth, and let rest for 5 minutes before serving with lemon wedges.
