Spanish cuisine · Dough, Pasta & Rice

Paella de Verduras

Saffron rice with artichokes, wide green beans and bell pepper, cooked without stirring in a flat pan.

Ingredients · for 4 servings

• 400 g round-grain rice (Bomba)
• 4 artichokes
• 200 g wide green beans
• 1 red bell pepper
• 3 ripe tomatoes
• 4 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp sweet paprika
• 1.2 l vegetable stock
• 100 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Strip the artichokes of the tough outer leaves, trim the tips, quarter them and place in lemon water; break the green beans into 4 cm pieces and cut the bell pepper into strips.
2. Heat the olive oil in a 38 cm paella pan and fry the bell pepper, beans and drained artichokes for 6–8 min. over medium heat until browned; push to the edge.
3. Add the finely chopped garlic and grated tomatoes to the center and reduce for 6–8 min. until dark and jammy, then briefly fry in the paprika.
4. Stir in the rice, coat it in the sofrito for 2 min. while stirring, and pour in the hot vegetable stock with the crumbled saffron threads; season generously with salt and pepper.
5. Spread everything evenly and do not stir again: cook for 10 min. over high heat, then 8–10 min. over low heat until the liquid is absorbed and the bottom crackles softly.
6. Remove the pan from the heat, cover with a cloth and let rest for 5 min., then serve straight from the pan with lemon wedges.