Vegetarian Saffron and Smoked Paprika Paella

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 893
• Protein: 21 g
• Carbs: 150 g
• Fat: 20 g

Ingredients

• 320 g White rice ( preferably short-grain rice )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 4 piece Artichoke ( hearts quartered )
• 150 g Green peas ( fresh or frozen )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 60 ml Extra virgin olive oil
• 1 pinch Saffron ( infused in the broth )
• 1 tsp Smoked paprika
• 1 piece Citrus limon (L.) Burm. f. ( in wedges for serving )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 800 ml Vegetable broth ( hot )
• 320 g Bomba Rice

Instructions

1. Vegetable preparation

   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. Searing and browning

   Heat the olive oil in a large flat pan. Sauté the peppers and artichokes until well browned and the smell of roasting develops.

3. Pearling the rice

   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. Liquid and cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat in a pan with a splash of water to restore crispiness.