Spanish Vegetable Paella

Ingredients

• 1.5 cups Paella rice (Bomba or Calasparra)
• 4.5 cups Vegetable broth
• 0.5 tsp Saffron threads
• 3 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 can (14 oz) Artichoke hearts (canned)
• 1 cup Frozen peas
• 0.5 lb Asparagus
• 1 tsp Smoked paprika
• 2 sprigs Fresh rosemary
• 1 tsp Salt
• 0.5 tsp Black pepper
• for serving Lemon wedges

Instructions

1. 1In a medium saucepan, heat the 4.5 cups of vegetable broth over medium heat (approximately 160-180°F or 71-82°C) until it is hot but not boiling. Add the 0.5 tsp of saffron threads to the hot broth and let them steep for 15 minutes to infuse their flavor.
2. 2Heat the 3 tbsp of olive oil in a 14-inch paella pan or a large 12-inch skillet over medium heat (approximately 300-325°F or 149-163°C). Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the minced 3 cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Add the diced 1 medium red bell pepper, the diced 1 medium green bell pepper, and the drained and quartered 1 can (14 oz) artichoke hearts to the pan. Cook for 3-5 minutes, stirring occasionally, until the bell peppers begin to soften slightly.
4. 4Stir in the 1.5 cups of paella rice and the 1 tsp of smoked paprika. Cook for 1 minute, stirring constantly, to lightly toast the rice grains.
5. 5Carefully pour in the hot 4.5 cups of saffron-infused vegetable broth. Add the 2 sprigs of fresh rosemary, 1 tsp of salt, and 0.5 tsp of black pepper. Bring the liquid to a boil over medium-high heat, then reduce the heat to low (approximately 200-210°F or 93-99°C), cover the pan loosely with foil or a lid, and simmer for 20 minutes without stirring; the rice should be almost cooked, and most of the liquid should be absorbed.
6. 6Gently add the 1 cup of frozen peas and the 0.5 lb of asparagus (trimmed and cut into 1-inch pieces) on top of the rice, but do not stir. Cover the pan again and continue to cook for 5-10 minutes, or until the asparagus is tender-crisp, the peas are heated through, and the rice is fully cooked and has absorbed all the liquid.
7. 7Remove the paella pan from the heat. Keep it covered and let the paella rest for 5-10 minutes; this resting period allows the flavors to meld and the rice to finish steaming, resulting in a more even and desirable texture.
8. 8Remove and discard the rosemary sprigs. Serve the Spanish Vegetable Paella hot, with lemon wedges for squeezing over each portion.

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