Saffron Vegetable Paella

• Olive oil(3 tbsp)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Tomato(2)
• Artichoke(400 g)
• Green beans(200 g)
• Steamed Rice(320 g)
• Tomato paste(1 tbsp)
• Smoked paprika(2 tsp)
• Turmeric(½ tsp)
• Saffron(1 pinch)
• Vegetable Broth(900 ml)
• Peas(150 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice {Onion}, slice {Bell pepper}, mince {Garlic}, grate or finely chop {Tomato}, trim the {Green beans} into short lengths, quarter the {Artichoke}, and chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a wide deep skillet over medium heat. Cook the {Onion} and {Bell pepper} for 5 minutes until softened. Stir in the {Garlic}, {Tomato}, {Tomato paste}, {Smoked paprika}, {Turmeric}, {Salt}, and {Black pepper} for 2 minutes until thick and fragrant.

   ~7 min

3. 3

   Stir in the {White rice}, {Green beans}, and {Artichoke} so the rice is well coated. Pour in the {Vegetable Stock}, crumble in the {Saffron}, and bring to a steady simmer. Spread everything into an even layer and stop stirring.

   ~3 min

4. 4

   Simmer uncovered for 15 minutes, rotating the pan once or twice for even cooking, until most of the liquid is absorbed and the rice is nearly tender. Scatter over the {Peas} for the last 5 minutes of cooking.

   ~15 min

5. 5

   Take the pan off the heat. Cover loosely and rest for 5 minutes, then squeeze over half the {Lemon} and sprinkle with the {Fresh parsley}. Cut the remaining {Lemon} into wedges and serve from the pan.

   ~5 min