Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 1/2 cups Arborio or short-grain rice
• 1 can (14 oz) diced tomatoes, drained
• 4 cups vegetable broth
• 1 cup green beans, trimmed and halved
• 1 cup artichoke hearts, quartered
• 1/2 cup frozen peas
• 1/2 cup roasted red peppers, sliced
• 1 lemon, cut into wedges
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and bell peppers, sautéing for about 5 minutes until softened. Stir in the garlic, smoked paprika, and turmeric, cooking for another minute until fragrant.

Step 2: Add the Rice and Tomatoes

Add the rice to the pan and stir to coat it with the spices and oil. Pour in the diced tomatoes and the saffron with its soaking liquid, mixing well.

Step 3: Simmer with Broth

Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and let it cook, undisturbed, for about 15 minutes.

Step 4: Add the Remaining Vegetables

Scatter the green beans, artichoke hearts, peas, and roasted red peppers over the top of the rice. Cover the pan and cook for another 10 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Garnish and Serve

Remove from heat and let it sit for 5 minutes. Garnish with fresh parsley and lemon wedges. Serve warm.

Tips

For a traditional touch, use a paella pan to ensure even cooking. Adjust the broth quantity if needed, depending on the rice type.