Skillet Vegetable Paella

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 cups short-grain rice (such as Arborio or bomba)
• 1/4 tsp saffron threads or 1 tsp smoked paprika
• 3 1/2 cups vegetable broth
• 1 cup green beans, trimmed and halved
• 1 cup canned artichoke hearts, quartered
• 1 cup frozen peas
• 1 tomato, diced
• Salt and black pepper, to taste
• Lemon wedges and fresh parsley, for serving

Instructions

1. 1Heat the olive oil in a large, wide skillet or paella pan over medium heat and cook the onion and bell pepper for 5 minutes until softened.
2. 2Add the garlic and cook for 30 seconds, then stir in the rice, saffron, and diced tomato, coating the rice in the oil and spices for about a minute.
3. 3Pour in the vegetable broth, season with salt and pepper, and bring to a simmer.
4. 4Nestle the green beans and artichoke hearts into the rice, then reduce the heat to low and let cook undisturbed for 18 to 20 minutes, until most of the liquid is absorbed and the rice is tender.
5. 5Scatter the peas over the top for the last 5 minutes of cooking.
6. 6Increase the heat to medium-high for the final 1 to 2 minutes to develop a light golden crust on the bottom, listening for a gentle crackling sound rather than burning.
7. 7Remove from the heat, let rest for 5 minutes, and serve with lemon wedges and a scattering of fresh parsley.

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