Arroz con Verduras a la Valenciana (Valencian Vegetable Rice)

• 750 ml Vegetable stock
• ¼ tsp Dried saffron threads
• 2 medium Tomato, ripe
• 3 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 200 g Green beans
• 1 medium Red pepper
• 2 medium Artichoke
• 1 ½ tsp Sweet paprika
• 180 g Paella rice
• 1 medium Lemon

1. Warm the vegetable stock in a saucepan until steaming, then stir in the dried saffron threads and keep it on a very low heat. Grate the tomatoes on a grater into a bowl, discarding the skins, and finely grate or crush the garlic.
2. Heat the extra virgin olive oil in a paella pan over a medium heat. Add the green beans and cook for 4 to 5 minutes until glossy and lightly coloured, then add the red pepper and cook for 3 minutes more.
3. Trim the artichokes by removing tough outer leaves, then cut into bite-sized pieces. Add them to the pan and cook for 4 to 5 minutes, stirring so they take on a little colour.
4. Stir in the garlic for 30 seconds, then add the grated tomato and cook for 4 to 5 minutes until reduced and jammy. Stir in the sweet paprika for 10 seconds so it blooms but does not burn.
5. Add the paella rice and stir for 1 minute to coat the grains in the sofrito. Pour in the hot saffron stock and shake the pan gently to level the rice; from this point, avoid stirring so the base can toast.
6. Simmer over a medium heat for 10 minutes, then reduce to medium-low and cook for a further 8 to 10 minutes until the rice is tender and most of the liquid has been absorbed. Listen for a gentle crackle at the end, which signals the base is lightly toasting; remove from the heat as soon as it smells nutty, not burnt.
7. Cover the pan with a lid or a clean tea towel and rest for 5 minutes. Cut the lemon into wedges and squeeze a little over the rice to taste, then serve straight from the pan with the remaining wedges alongside.

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