📝 About This Recipe
Deeply rooted in the rustic traditions of the Spanish Levante, this Arroz de Verduras is a vibrant celebration of the season's finest produce. Unlike a seafood paella, this dish relies on a deeply caramelized 'sofrito' and a potent vegetable stock to infuse every grain of short-grain rice with earthy, sun-drenched flavors. It is a masterpiece of textures, featuring tender artichokes, snappy green beans, and the golden, crusty 'socarrat' that marks a truly authentic Spanish rice dish.
🥗 Ingredients
The Rice and Aromatics
- 400 grams Bomba or Calasparra Rice (Spanish short-grain rice is essential for texture)
- 100 ml Extra Virgin Olive Oil (Use a high-quality Spanish oil)
- 1/2 teaspoon Saffron Threads (Lightly toasted and crushed)
- 1 tablespoon Sweet Spanish Paprika (Pimentón Dulce) (Do not use hot or smoked unless specified)
- 1 liter Vegetable Stock (Kept hot on a low simmer)
The Sofrito Base
- 2 large Ripe Tomatoes (Grated, skins discarded)
- 4 pieces Garlic Cloves (Finely minced)
- 1 tablespoon Ñora Pepper Paste (Or 1 teaspoon of concentrate for depth)
The Vegetables
- 4 pieces Fresh Artichokes (Cleaned, trimmed, and quartered into wedges)
- 150 grams Flat Green Beans (Bajoqueta) (Cut into 1-inch pieces)
- 1 medium Red Bell Pepper (Cut into long, thick strips)
- 100 grams Fresh Peas or Broad Beans (Shelled)
- 1/2 head Cauliflower Florets (Broken into very small bite-sized pieces)
Finishing Touches
- to taste Sea Salt (Be generous as rice absorbs salt)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
- 1 piece Lemon (Cut into wedges for serving)
👨🍳 Instructions
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1
Place your paella pan (approximately 13-15 inches) over medium heat and add the extra virgin olive oil. Ensure the pan is level so the rice cooks evenly.
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2
Add the red pepper strips and fry them until they are blistered and slightly charred. Remove them from the pan and set aside for later garnish.
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3
In the same oil, add the artichokes, green beans, and cauliflower. Sauté for 6-8 minutes until they develop a deep golden color. This caramelization is vital for the final flavor.
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4
Push the vegetables to the outer edges of the pan. In the center, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
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5
Add the grated tomato and ñora pepper paste to the center. Cook this mixture (the sofrito) for 5-7 minutes until the water has evaporated and the tomato has turned a dark, jammy red.
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6
Stir in the pimentón (paprika) for just 10 seconds, then immediately add the dry rice. Stir the rice for 2 minutes to coat every grain in the flavorful oil and sofrito—this is called 'nacarar'.
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7
Pour in the hot vegetable stock and add the crushed saffron. Increase the heat to high. Use a wooden spoon to spread the rice and vegetables evenly across the pan. This is the last time you will stir the rice!
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8
Boil vigorously on high heat for 8-10 minutes. Taste the broth; it should be slightly over-salted, as the rice will absorb the seasoning.
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9
Reduce the heat to low-medium. Arrange the reserved red pepper strips and the fresh peas over the top in a decorative pattern.
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10
Simmer gently for another 8-10 minutes without stirring. If the liquid evaporates too quickly, you can add a tiny splash more stock, but try to avoid it.
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11
For the final 2 minutes, turn the heat back up to medium-high. Listen for a crackling sound—this is the 'socarrat' (the caramelized rice crust) forming on the bottom. Smell for a toasted (not burnt) aroma.
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12
Remove the pan from the heat. Cover with a clean kitchen towel or large foil and let it rest for 5 minutes. This allows the moisture to redistribute and the rice to reach perfect tenderness.
💡 Chef's Tips
Never stir the rice once the liquid starts boiling; stirring releases starch and makes the dish creamy like risotto, which we want to avoid. Always use a wide, shallow pan; the goal is a thin layer of rice so that it cooks evenly and develops a better crust. If you can't find ñora pepper paste, a teaspoon of sun-dried tomato pesto can provide a similar umami depth. Keep your stock simmering in a separate pot; adding cold stock to the pan will shock the rice and ruin the cooking timing. Use the 'spoon test' for the socarrat: gently poke a spoon to the bottom to feel for a firm, slightly crunchy resistance.
🍽️ Serving Suggestions
Serve directly from the paella pan in the center of the table for a communal experience. Pair with a chilled Spanish white wine like an Albariño or a crisp Rueda (Verdejo). A side of authentic Allioli (garlic mayonnaise) is the perfect creamy accompaniment to the earthy vegetables. Serve with extra lemon wedges to brighten the flavors just before eating. A simple green salad with a sharp sherry vinaigrette cuts through the richness of the olive oil.