Vegetable paella with artichokes and green beans

A flavorful vegetable paella with artichokes, green beans and bell peppers, colored with saffron and pimentón. It needs no fish and no meat, and with a little patience it also succeeds at home.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 350 g Paella rice (bomba or short-grain rice)
• 2 pc red bell peppers
• 200 g green beans
• 1 can artichoke hearts from a jar, drained
• 1 pc onion
• 3 pc garlic cloves
• 400 can peeled tomatoes
• 5 tbsp olive oil
• 1 pinch saffron threads
• 1 tsp Pimentón dulce (sweet smoked paprika)
• 2 pc rosemary sprigs
• 900 ml water
• 1 pc lemon
• salt
• pepper

Method

1. Remove the seeds from the bell peppers and cut them into strips. Trim the beans and halve them. Finely dice the onion and chop the garlic.
2. Drain the artichoke hearts and halve them. Soak the saffron threads in 3 tbsp warm water taken from the 900 ml.
3. Heat the olive oil in a large paella pan or wide skillet over medium heat. Sweat the onion and garlic in it for 4 minutes until translucent.
4. Add the pepper strips and fry along with them for 5 minutes. Stir in the pimentón, toast briefly, then add the peeled tomatoes. Let everything simmer down for 10 minutes until the sauce is slightly thickened.
5. Stir in the rice and toast it with the sauce for 1 minute, until the grains are translucent. Mix in the beans and artichoke hearts.
6. Bring the remaining water to a boil with the saffron and a pinch of salt, and pour it evenly over the rice. Lay the rosemary sprigs in and do not stir anymore.
7. Simmer the paella over medium heat for 10 minutes, then reduce the heat to low and cook for a further 10 to 12 minutes, until the liquid has been absorbed.
8. Remove the pan from the heat and let it rest covered for 5 minutes. Season with salt and pepper and serve with lemon wedges.