As with all paellas, you start by washing the vegetables, such as the red bell pepper and green beans. If you're using frozen beans, kidney beans, or artichokes, simply defrost them. After washing the fresh vegetables, chop them. Each vegetable is cut into different sizes, as described.

Next, heat the oil in the paella pan. For a good flavor, use best quality extra virgin olive oil. First, fry the red bell pepper, then add the onion, and later the garlic. Stir everything with a slotted spoon to prevent the ingredients from burning. You can add a little salt to the vegetables now. Then add the beans, the kidney beans, and the sofrito, and let everything fry for a few minutes.

Add 2.5 cups of vegetable stock. The stock needs to boil vigorously for several minutes to soften the vegetables. Next, add the saffron and paprika.

When the broth is boiling vigorously and the vegetables are almost cooked (soft), add the artichokes and rice. Then, spread the rice evenly throughout the paella pan using a slotted spoon. At the same time, distribute the vegetables evenly as well. Add the other 2.5 cups of stock so the rice can cook properly.

All that's left is to wait until the broth has evaporated or been absorbed by the rice grains, about 20 minutes. Once all the liquid has evaporated and the rice is cooked, turn off the heat and let the vegetable paella rest for a few minutes. This will enhance the flavor even further. Meanwhile, you can cut the lemon into wedges and use them to garnish the vegetable paella.