Valencian Green Bean and Artichoke Paella
A traditional Valencian dish with a twist, this Green Bean and Artichoke Paella captures the essence of Mediterranean flavors. It’s a hearty, plant-based meal that combines the freshness of green beans and artichokes with the rich, saffron-infused rice that paella is known for.
Equipment
- Paella pan or wide shallow skillet
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 cups short-grain paella rice
- 4 cups vegetable broth
- 1 cup green beans trimmed and cut into 2-inch pieces
- 1 can artichoke hearts drained and quartered
- 1 large tomato finely chopped
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large paella pan or wide shallow skillet over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes.
- Stir in the red bell pepper and green beans, and sauté for another 5 minutes until the vegetables start to soften.
- Add the tomato, paprika, turmeric, and saffron to the pan, stirring to combine. Cook for 2 minutes to allow the flavors to meld.
- Pour in the paella rice, stirring to coat the grains with the vegetable mixture.
- Gradually add the vegetable broth, season with salt and pepper, and bring the mixture to a simmer. Do not stir after this point, as traditional paella has a toasted rice bottom called 'socarrat'.
- Spread the artichoke hearts evenly on top of the rice. Reduce the heat to low and let the paella cook, uncovered, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 10 minutes.
- Garnish the paella with fresh parsley and serve with lemon wedges on the side.
Notes
To achieve the coveted 'socarrat', avoid stirring the rice after adding the broth.
For an even more authentic touch, cook the paella outdoors over an open flame if possible.
You can add other vegetables or swap out green beans and artichokes for seasonal produce.
This dish is naturally vegan and can be made gluten-free by ensuring the vegetable broth is gluten-free.