📝 About This Recipe
Transport your senses to the coast of Valencia with this vibrant, plant-based take on Spain's most iconic dish. This paella celebrates the bounty of the garden, featuring saffron-infused Bomba rice, smoky Pimentón de la Vera, and a crusty, caramelized 'socarrat' bottom that is the hallmark of a master chef. It is a communal masterpiece that brings warmth, color, and deep umami flavors to any dinner table.
🥗 Ingredients
The Aromatics & Base
- 1/4 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 1 piece Yellow Onion (finely diced)
- 1 piece Red Bell Pepper (seeded and cut into thin strips)
- 4 cloves Garlic (minced)
- 2 pieces Grated Tomato (flesh only, skin discarded)
The Rice & Spices
- 2 cups Bomba Rice (or Calasparra rice; do not rinse)
- 1/2 teaspoon Saffron Threads (crushed and steeped in 2 tbsp warm water)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 5 cups Vegetable Broth (low sodium, kept at a simmer)
- 1 teaspoon Sea Salt (adjust to taste)
The Vegetables
- 1 cup Artichoke Hearts (canned or frozen, patted dry and halved)
- 1 cup Flat Green Beans (trimmed and cut into 2-inch pieces)
- 1/2 cup Frozen Peas (thawed)
- 1 small Zucchini (sliced into half-moons)
Garnish
- 1/4 cup Fresh Parsley (chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place your paella pan (12-15 inches) over medium heat and add the olive oil. Once shimmering, add the red bell pepper strips and sauté for 4-5 minutes until slightly charred. Remove and set aside for later decoration.
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2
In the same oil, add the diced onion and green beans. Sauté for 6-8 minutes until the onion is translucent and the beans are slightly softened.
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3
Add the zucchini and artichoke hearts. Cook for another 4 minutes until they begin to take on a golden hue.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Create a small well in the center of the pan and add the grated tomato and smoked paprika. Stir constantly for 2-3 minutes until the tomato reduces into a thick, dark red paste (this is the 'sofrito').
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6
Add the Bomba rice to the pan. Stir well for 2 minutes to ensure every grain is coated in the oil and sofrito base—this toasts the rice and prevents it from becoming mushy.
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7
Pour in the simmering vegetable broth and the saffron liquid. Add the salt. Stir the rice one last time to distribute it evenly across the pan.
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8
IMPORTANT: From this point forward, do not stir the rice. Stirring releases starch and will ruin the texture. Let it simmer vigorously over medium-high heat for 10 minutes.
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9
Reduce the heat to low. Arrange the reserved bell pepper strips and the peas on top of the rice in a decorative pattern.
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10
Simmer gently for another 8-10 minutes until the liquid has been fully absorbed and the rice is tender but still has a slight bite (al dente).
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11
To achieve the 'socarrat', turn the heat up to medium-high for the final 1-2 minutes. Listen for a faint crackling sound and a nutty aroma. Use a spoon to peek at the bottom; you want a dark golden crust, not a black burn.
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12
Remove the pan from the heat. Cover with a clean kitchen towel and let it rest for 5-10 minutes. This final steam perfects the rice texture.
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13
Garnish with fresh parsley and lemon wedges before serving directly from the pan.
💡 Chef's Tips
Always use a wide, shallow pan to ensure even evaporation and maximum surface area for the socarrat. Never stir the rice once the broth is added; this is the difference between paella and risotto. Use high-quality saffron; if the broth doesn't turn a vibrant golden-orange, your saffron may be old. If the rice is still too firm but the liquid is gone, add 1/4 cup more hot broth and cover with a lid for 2 minutes. Bomba rice is essential because it absorbs three times its volume in liquid without breaking down.
🍽️ Serving Suggestions
A crisp, chilled glass of Spanish Albariño or a dry Rosé. A simple side salad of Romaine lettuce, thinly sliced white onions, and a sherry vinaigrette. Homemade Alioli (garlic mayonnaise) served on the side for dolloping. Warm, crusty rustic bread to soak up any remaining flavors. A plate of Padrón peppers blistered with sea salt as an appetizer.