Spring Vegetable Paella

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups short-grain rice
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 1/2 cups vegetable broth
• 1 tsp kosher salt
• 1 cup artichoke hearts, halved
• 1 bunch asparagus, cut into pieces
• 1 cup peas
• 1 lemon, cut into wedges

Method

1. Heat the olive oil in a wide pan and cook the onion and bell pepper until softened. Add the garlic.
2. Stir in the rice, smoked paprika, and saffron if using and cook 1 minute.
3. Add the broth and salt and bring to a steady simmer.
4. Arrange the artichokes and asparagus on top and cook without much stirring for 15 minutes.
5. Scatter in the peas and cook 5–8 minutes more until the rice is tender and the bottom is lightly crisp.
6. Rest 5 minutes and serve with lemon wedges.

Notes

Use a wide skillet so the rice cooks in a relatively thin layer.