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PdfIn a large skillet or paella pan, heat olive oil over medium heat.
Add the onions and garlic, sauté until translucent.
Add the bell peppers and tomato, cook for a few minutes.
Stir in the rice and paprika, coating the rice in the oil and vegetables.
Pour in the vegetable broth and add saffron threads. Bring to a boil.
Reduce heat to low and simmer for 20-25 minutes, until the rice is tender and the liquid is absorbed.
Add the peas and artichoke hearts in the last 10 minutes of cooking.
Season with salt and pepper. Serve warm.