Golden, paprika-and-turmeric-scented paella with sweet peppers, seared artichoke hearts and peas, finished with a crispy toasted bottom and a squeeze of lemon. Gluten-free.
15m prep · 55m cook · 4 servings Gluten-Free
Ingredients Instructions
1 cup Boiling Water 1 cup White Rice 3 tbsp Olive Oil 1 whole Onion 3 cloves Garlic 1 whole Green Bell Pepper 1 whole Red Bell Pepper 1 whole Tomatoes 2 cups Vegetable Broth 1 tbsp Paprika 1 tsp Salt 1 tsp Turmeric 1 cup Peas 1 can (15 oz) Canned Artichoke Hearts 1 whole Lemon
Instructions 1 Pour the vegetable broth into a small saucepan with the 1 cup boiling water and keep it at a gentle simmer over low heat. Pat the drained, quartered artichoke hearts very dry with paper towels so they don't water down the rice. 2 Heat 1 tbsp olive oil in a 12-inch paella pan or wide skillet over medium-high heat. Add the artichoke hearts cut-side down and cook without moving until golden brown in spots, 4-5 minutes. Transfer to a plate. 3 Reduce heat to medium and add the remaining 2 tbsp olive oil. Cook the onion, stirring, until soft and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute. 4 Add the green and red bell peppers and cook, stirring, until softened and lightly charred at the edges, about 5 minutes. Add the diced tomato and cook until it breaks down into a thick, jammy sauce, 3-4 minutes. 5 Stir in the paprika and turmeric and cook 30 seconds until fragrant. Add the rice and stir for 1 minute to coat every grain in the oil and spices. 6 Pour in the hot broth-water mixture and the salt, stir once to spread the rice evenly across the pan, and bring to a boil. Taste the liquid and add more salt if needed; it should taste well seasoned. 7 Reduce heat to medium-low and simmer uncovered without stirring for 15 minutes, rotating the pan occasionally if your burner heats unevenly. Scatter the peas and seared artichoke hearts over the top, pressing them lightly into the rice, and simmer 3-5 minutes more, until the liquid is fully absorbed, small holes appear on the surface and the rice is tender with a slight bite. 8 For the crispy bottom (socarrat), raise heat to medium-high for 1-2 minutes without stirring. Listen for a steady crackling and a toasty smell; lift the edge with a spoon to check that the bottom is golden brown. Remove from the heat at once if it smells burnt or the crust is darkening past deep golden. 9 Take the pan off the heat, cover loosely with a clean kitchen towel and rest 5 minutes so the rice finishes absorbing moisture. Serve with lemon wedges for squeezing over. Estimated nutrition (per serving) Calories 370 kcal
Protein 9g
Carbs 60g
Fat 11g
Fiber 8g
Sodium 1160mg
Sugar 8g
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