SafePlates

Ingredients

• 2 tablespoons olive oil (30ml)
• 1 large onion, chopped (about 1 cup) (150g)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced (about 1 cup) (150g)
• 1 yellow bell pepper, sliced (about 1 cup) (150g)
• 2 cups short-grain rice (400g)
• 1 teaspoon smoked paprika (5g)
• 1/2 teaspoon saffron threads
• 1 can diced tomatoes (14 oz) (400g)
• 4 cups vegetable broth (960ml)
• 1 cup frozen peas (150g)
• 1 cup artichoke hearts, quartered (150g)
• 1 cup green beans, trimmed and halved (150g)
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced red and yellow bell peppers and cook for about 5 minutes until they start to soften.
5. Stir in the rice, smoked paprika, and saffron threads, ensuring the rice is well coated with the oil and spices.
6. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a boil.
7. Reduce the heat to low and let the paella simmer uncovered for about 15 minutes, stirring occasionally.
8. Add the frozen peas, artichoke hearts, and green beans to the pan. Stir gently to combine.
9. Continue to cook for another 10-15 minutes until the rice is tender and most of the liquid is absorbed.
10. Season with salt and pepper to taste.
11. Remove the pan from heat and let it sit for 5 minutes before serving.
12. Garnish with fresh parsley and serve with lemon wedges on the side.

Tip

For an extra touch of flavor, try adding a pinch of cayenne pepper or a splash of white wine when cooking the rice.