Ingredients
Instructions
Prep ahead
- dice onion; mince garlic; slice bell pepper.
- drain chickpeas, artichoke hearts; thaw peas if frozen.
- measure 1½ c paella rice, 4 c hot vegetable broth.
- mix smoked paprika & turmeric; ready lemon wedges & chopped parsley.
- heat 13-inch paella pan or wide skillet over medium.
Cooking steps
Swirl 3 tbsp olive oil in hot pan. sauté onion and bell pepper 4 min until softened; add garlic 30 sec.
Stir in rice; toast 2 min until edges look translucent. sprinkle paprika and turmeric; stir to coat grains.
Pour in hot broth; scatter chickpeas, artichokes, and peas evenly. do **not** stir again.
Bring to lively simmer; reduce heat to medium-low. cook 18-20 min until liquid mostly absorbed and rice al dente.
Raise heat 1 min to create socarrat (crispy bottom); listen for gentle crackle. remove from heat, cover 5 min.
Garnish with parsley and lemon wedges. serve straight from pan.
(active time ≈ 15 min | total ≈ 30 min)