Rice: Paella Vegetable 2
by Lishka DeVoss

YIELD 4 to 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
2 tbsp extra-virgin olive oil
1 cup paella rice (white arborio rice, Matiz traditional or bomba rice)
2 piquillo peppers (drained, from a jar), thinly sliced
2 artichoke hearts, chunked or quartered

BOWL ONE:
1 small onion, diced
3 garlic cloves, minced

BOWL TWO:
one 15oz can diced tomatoes
1 cup diced zucchini
1/2 cup chopped artichoke hearts
1/2 cup chopped roasted red pepper
1 cup cooked white beans (or butter beans)

2-CUP GLASS MEASURING CUP:
2 cups low-sodium vegetable broth (hot)
2 tsp Spanish smoked paprika (pimenton)
1/4 tsp ground turmeric
1/2 tsp saffron threads, loosely packed
1 tsp kosher salt

PREPARATION

1. Heat the oil in a large skillet until shimmering over medium-high heat. Add rice and toast, stirring, until the rice starts to turn light brown — about 2 minutes.

2. Add BOWL ONE, and cook, stirring, until fragrant — about 1 minute.

3. Stir in BOWL TWO, cook for 1 minute, stirring constantly.

4. Add 2-CUP GLASS MEASURING CUP. Stir until combined, after this point, DO NOT STIR THE RICE.

5. Over medium high-heat, let bubble rapidly for 3 minutes, then reduce heat to medium-low. On top of cooking rice, arrange reserved artichokes and piquillo pepper strips. Center pan on burner for even cooking.

6. High simmer until broth is fully absorbed — 13 to 15 minutes. When no longer no bubbling, turn off heat. (Proceed at your own risk if cooking longer to promote a bottom crust; pull pan off heat before crust blackens.)

7. Cool 5 minutes before serving.

Updated 2020-04-27

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