Vegetable Paella

Instructions

1. Step 1

   Combine the vegetable broth and saffron in the saucepan. Warm over low heat for 5 minutes, then keep hot without boiling.

   Timer: 5 min (fixed)

   Ingredients used: 0.1 gr Saffron, 900.0 ml Vegetable Broth

   Cookware: saucepan

2. Step 2

   Heat the olive oil in the paella pan over medium heat. Add the onion and red bell pepper and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 150.0 gr Onion, 200.0 gr Red Bell Pepper

   Cookware: paella pan, wooden spoon

3. Step 3

   Add the green beans and cook over medium heat until they brighten and begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Green Bean

   Cookware: paella pan, wooden spoon

4. Step 4

   Add the garlic, tomato, smoked paprika, and salt. Cook over medium heat, stirring occasionally, until the tomato thickens into a concentrated base.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 gr Garlic, 6.0 gr Salt, 3.0 gr Smoked Paprika, 250.0 gr Tomato

   Cookware: paella pan, wooden spoon

5. Step 5

   Stir in the rice and cook over medium heat until every grain is coated with the tomato mixture.

   Timer: 1 min (fixed)

   Ingredients used: 300.0 gr Short Grain Rice

   Cookware: paella pan, wooden spoon

6. Step 6

   Pour in the hot saffron broth, then distribute the artichoke hearts and peas evenly. Bring to a boil over high heat without stirring.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Artichoke Heart, 100.0 gr Green Pea

   Cookware: paella pan, saucepan

7. Step 7

   Reduce to medium heat and cook without stirring until the rice is tender and most of the liquid has been absorbed. Remove from the heat.

   Timer: 15 min (fixed)

   Cookware: paella pan

8. Step 8

   Cover the pan loosely and rest the paella for 5 minutes. Scatter with parsley and serve with the lemon wedges.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

   Cookware: paella pan