Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 cloves garlic minced
- 2 cups short-grain white rice such as Bomba or Arborio
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads crushed
- 1/4 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 1 cup canned diced tomatoes drained
- 1 cup frozen green peas thawed
- 1 cup artichoke hearts quartered
- 1/2 cup green olives pitted and halved
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large skillet or paella pan over medium heat. Add the onions and bell peppers, sautéing until softened, about 5 minutes.
- Stir in garlic, rice, smoked paprika, saffron, and turmeric, cooking for another 2 minutes, until fragrant.
- Pour in vegetable broth and diced tomatoes, bringing the mixture to a simmer. Season with salt and pepper, then reduce heat to low, cover, and cook for 25 minutes.
- Scatter peas, artichoke hearts, and olives over the rice without stirring. Cover and cook for an additional 10 minutes, or until the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
