Paella de Verduras (Vegetarian Spanish Rice)

• 1.1 liters Vegetable stock
• ¼ tsp Dried saffron threads
• 3 tbsp Extra virgin olive oil
• 1 large Red pepper
• 200 g Green beans
• 2 medium Tomato, ripe
• 2 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 320 g Bomba rice
• 240 g Canned artichoke hearts
• 1 medium Lemon
• 15 g Fresh parsley

1. Warm the vegetable stock in a saucepan until steaming, then crumble in the saffron and keep it hot over a low heat. This saffron stock should stay just below a simmer while you build the paella.
2. Heat the olive oil in a paella pan over a medium heat. Slice the red pepper into strips, trim the green beans, then cook both with a pinch of the salt until the pepper softens and the beans turn bright green.
3. Grate the tomatoes and stir them into the pan, cooking until the mixture looks jammy and most of the liquid has evaporated. Stir in the smoked paprika and a little black pepper for 30 seconds so it blooms without burning.
4. Stir in the bomba rice to coat it well in the sofrito. Pour in the hot saffron stock and add the remaining salt, then shake the pan gently to level the rice into an even layer.
5. Bring to a lively simmer for 8 minutes, then reduce to a gentle simmer and cook for a further 10 to 12 minutes until the rice is just tender and the liquid is nearly absorbed. Do not stir from this point; rotate the pan occasionally for even cooking.
6. Drain the artichoke hearts and nestle them over the top for the last 5 minutes so they warm through. Increase the heat to medium-high for 1 to 2 minutes until you hear a faint crackle and smell toastiness, then remove from the heat to avoid burning the socarrat.
7. Cover and rest the paella for 5 minutes. Cut the lemon into wedges and chop the parsley, then finish with parsley and serve with lemon for squeezing over.

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