Modern Vegetable Paella (Saffron Rice with Artichokes and Peppers)

• 1 liter Vegetable stock
• ¼ tsp Dried saffron threads
• 240 g Canned artichoke hearts, drained
• 200 g Canned roasted red peppers, drained
• 200 g Green beans
• 1 medium Yellow onion
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 2 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 320 g Bomba rice
• 150 g Frozen peas
• 1 medium Lemon

1. Warm the vegetable stock in a saucepan until steaming, then crumble in the saffron and keep it hot over a low heat. Trim the green beans and cut them into bite-size lengths. Slice the onion, thinly slice the garlic, and cut the artichoke hearts and roasted peppers into generous pieces.
2. Set a paella pan over a medium heat and add the olive oil. Cook the onion for 6 to 8 minutes until softened and lightly golden, then stir in the garlic and smoked paprika for 30 seconds until fragrant. Add the tomatoes and cook for 5 minutes, stirring, until slightly reduced and jammy.
3. Stir in the bomba rice to coat it well in the tomato base. Pour in about three-quarters of the hot saffron stock and shake the pan to level the rice; from this point, do not stir. Simmer steadily for 10 minutes, topping up with more stock as needed to keep the rice just submerged.
4. Nestle in the green beans, artichoke hearts and roasted peppers, then scatter over the peas. Continue to simmer for 8 to 12 minutes until the rice is just set with a little bite and the liquid is absorbed; add a splash more stock if the pan looks dry before the rice is ready. Increase the heat to medium-high for 1 to 2 minutes to encourage a lightly crisped base, watching closely so it does not burn.
5. Remove from the heat and rest the paella for 5 minutes. Cut the lemon into wedges and serve alongside for squeezing over at the table.

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