Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, cored, seeded, and chopped (approx. 150g)
  • 1 yellow bell pepper, cored, seeded, and chopped (approx. 150g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon saffron threads, crushed
  • 1 cup Arborio rice (200g)
  • 3 cups vegetable broth, hot (720 ml)
  • 1 can (14 ounces/400g) diced tomatoes, undrained
  • 1 cup frozen peas (120g)
  • 1 cup artichoke hearts, quartered (150g) (canned or jarred in water, drained)
  • ½ cup pitted Kalamata olives, halved (75g)
  • 1 lemon, cut into wedges, for serving
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in the paella pan. Add onion and garlic and sauté until softened.
  2. Add bell peppers and cook until slightly softened. Stir in smoked paprika and saffron.
  3. Add Arborio rice and cook, stirring constantly, until lightly toasted.
  4. Stir in diced tomatoes.
  5. Pour in the hot vegetable broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low.
  6. Cook, uncovered, without stirring, until the rice has absorbed most of the liquid and is almost tender.
  7. Stir in peas, artichoke hearts, and olives.
  8. Continue to cook until the rice is tender and the liquid is absorbed, forming a socarrat (crispy bottom layer). Listen for a crackling sound.
  9. Remove from heat and cover with a clean tea towel. Let rest for 5-10 minutes.
  10. Garnish with fresh parsley and serve with lemon wedges.