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Valencian Vegetable Paella (Paella de Verduras with Saffron and Artichokes)
The authentic vegetarian paella from Valencia: Bomba rice infused with saffron broth, sautéed artichokes, broad beans, green beans, and sweet peppers, finished with a crispy golden bottom crust (socarrat).
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
4servings
- Spanish Bomba or short-grain rice320 g
- Artichoke hearts, quartered200 g
- Flat green beans, trimmed150 g
- Red bell pepper, sliced into strips1 piece
- Grated fresh tomato flesh1 piece
- Saffron threads1 pinch
- Sweet Spanish pimentón1 tsp
- Garlic cloves, minced2 clove
- Extra virgin olive oil60 ml
- Hot vegetable stock800 ml
- Sea salt1 tsp
Preparation Steps
1
Heat olive oil in a wide paella pan. Sauté pepper strips, artichokes, and green beans for 6-8 minutes until golden.
8 min timer
2
Clear the center of the pan, add minced garlic and grated tomato, then pimentón, cooking 2 minutes until reduced.
2 min timer
3
Add rice and stir with vegetables for 1-2 minutes to lightly toast grains and absorb flavors.
2 min timer
4
Pour in hot broth infused with saffron and salt. Distribute rice evenly and DO NOT stir again. Boil on high for 8 minutes, then reduce to low for 10 minutes.
18 min timer
5
Increase heat for the final minute until crackling indicates the socarrat crust has formed. Rest off heat covered for 5 minutes, then serve with lemon wedges.
6 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
