Vegetarian Saffron and Smoked Paprika Paella
Ingredients
- 320 gWhite rice (preferably short-grain rice)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 4 pcArtichoke (hearts quartered)
- 150 gGreen peas (fresh or frozen)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 60 mlExtra virgin olive oil
- 1 pinchSaffron (infused in the broth)
- 1 tspSmoked paprika
- 1 pcCitrus limon (L.) Burm. f. (in wedges for serving)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 800 mlVegetable broth (hot)
- 320 gBomba Rice
Method
The rice is pearled, infused with the deep aroma of saffron and smoked paprika. A golden crust, the socarrat, forms at the bottom of the pan while the artichoke hearts and peppers remain tender.
- 1
Cut the peppers into even strips. Finely dice the onion and mince the garlic. Trim the artichokes to keep only the hearts, cut into quarters.
- 2
Heat the olive oil in a large flat pan. Sauté the peppers and artichokes until well browned and the smell of roasting develops.
- 3
Add the onion, garlic, and rice. Stir with a spatula until the rice becomes translucent and shines from the oil. Stir in the smoked paprika without burning it.
- 4
Pour in the hot saffron-infused broth. Scatter the peas. Do not stir again. Simmer until the liquid is absorbed and the rice crackles gently, indicating the crust is forming.
Frequently asked questions
How do you get this dish right?
- The secret is to never stir the rice once the broth is added to allow the socarrat to form.
- The broth must be boiling when poured over the rice to avoid stopping the cooking process.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a pan with a splash of water to restore crispiness.
