Sort ingredients
magdalena
QR Code
Listen
Pdf
Heat your paella pan over medium heat. Add olive oil and sauté onions until translucent.
Add garlic and bell peppers, cooking until softened. Stir in grated tomatoes and paprika.
Incorporate artichokes, green beans, and zucchini. Cook for 5 minutes.
Add rice, stirring to coat with oil and vegetables. Toast lightly for 2 minutes.
Pour in hot stock infused with saffron. Distribute vegetables evenly and do not stir after this point.
Cook on medium-high heat for 10 minutes, then reduce to low for 15 minutes until rice is tender.
Create the coveted socarrat (crispy bottom) by increasing heat for the final 2 minutes.
Let the paella rest for 5-10 minutes before serving.