Spanish Paella-Style Green Pea and Artichoke Rice

Name: Spanish Paella-Style Green Pea and Artichoke Rice
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1½ cups (300 g) short-grain Spanish rice (bomba or arroz redondo); 1 tsp (3 g) smoked paprika; ¼ tsp (0.1 g) saffron threads, lightly toasted and crumbled; 3 cups (720 ml) vegetable broth (or chicken broth), warm; 1 can (14 oz) (400 g) canned or jarred artichoke hearts in brine, drained, halved lengthwise if large; 1½ cups (180 g) frozen green peas; to taste sea salt; to taste freshly ground black pepper; ½ whole (40 g) fresh lemon, cut into wedges, for serving (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A vibrant vegetarian paella brewed in a wide skillet with short-grain rice, tender green peas, and marinated artichoke hearts. Fragrant saffron threads and smoked paprika create an earthy, complex flavor, while a soffritto of onion and garlic builds the aromatic base. The rice cooks in vegetable broth until tender, developing a golden crust (socarrat) on the bottom that adds depth and texture. Ready in under 45 minutes, this dish serves as a satisfying main or elegant side.

Prep: 15 min
Cook: 28 min
Wait: 5 min
Total: 48 min
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

3 tbsp (45 ml) extra-virgin olive oil
1 whole (150 g) medium yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
1½ cups (300 g) short-grain Spanish rice (bomba or arroz redondo)
1 tsp (3 g) smoked paprika
¼ tsp (0.1 g) saffron threads, lightly toasted and crumbled
3 cups (720 ml) vegetable broth (or chicken broth), warm
1 can (14 oz) (400 g) canned or jarred artichoke hearts in brine, drained, halved lengthwise if large
1½ cups (180 g) frozen green peas
to taste sea salt
to taste freshly ground black pepper
½ whole (40 g) fresh lemon, cut into wedges, for serving (optional)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (4)

12- to 14-inch (30–36 cm) paella pan or wide skillet
Large saucepan or kettle (for warming broth)
Small bowl (for steeping saffron)
Wooden spoon

Steps

Before you start

Measure out the vegetable broth and warm it gently in a separate pot or kettle—warm broth cooks the rice more evenly and faster than cold
Have all ingredients prepped and near the stove before you begin, since the cooking happens quickly once the rice goes in
Use a 12- to 14-inch paella pan, wide skillet, or shallow braising pan so the rice cooks in a single layer and develops the golden crust
Toast the saffron threads lightly in a dry pan for 30 seconds to intensify their flavor, then crumble into the warm broth

1
Toast and steep saffron
- In a small bowl, lightly toast the saffron threads in a dry skillet over medium heat for about 30 seconds, stirring gently, until fragrant.
- Transfer to a small bowl and cover with 3 tbsp (45 ml) of the warm vegetable broth.
- Let steep for at least 5 minutes while you prepare the rest of the ingredients.
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Ready when: Saffron turns golden and is fragrant
Tip: Toasting the saffron before steeping concentrates its flavor and results in a more vibrant, aromatic paella
2
Build the soffritto
- Heat the olive oil in a 12- to 14-inch paella pan or wide skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant but not browned.
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Ready when: Onion is translucent and soft; garlic is fragrant
Tip: Avoid browning the garlic or it will taste bitter; keep the heat at medium and stir frequently
3
Add rice and spices
- Add the short-grain rice to the softened onion and garlic, stirring constantly for about 1 minute to coat the rice with oil.
- Add the smoked paprika and stir for another 30 seconds to bloom the spice and distribute its color evenly.
- The rice grains should look glossy.
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Ready when: Rice is well coated with oil and looks glossy; paprika is fragrant
Tip: Toasting the rice in oil for just 1 minute enhances its nutty flavor and helps it hold its shape during cooking
4
Pour in broth and saffron
- Pour the remaining warm vegetable broth (about 2¾ cups / 660 ml) into the pan and add the saffron-infused broth with its soaking liquid.
- Stir once to combine, bring to a gentle simmer over medium-high heat, and taste for salt and pepper.
- Adjust seasoning as needed.
- Do not stir again after this point—allow a crust to form on the bottom (socarrat).
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Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
Tip: Do not stir after the broth is added; this is how the golden, flavorful crust (socarrat) develops on the pan's bottom
5
Simmer undisturbed
- Reduce the heat to medium-low and let the rice cook undisturbed for 15–18 minutes.
- The broth will gradually absorb into the rice.
- You should hear a very faint crackling sound toward the end of cooking—this is the socarrat forming.
- Do not stir or cover the pan.
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Ready when: Most of the liquid has been absorbed and you hear a faint crackling sound from the bottom
Tip: Listen carefully near the end; a subtle sizzle or crackle indicates the socarrat is forming. If the rice seems dry but still firm, proceed to the next step
6
Scatter vegetables and finish cooking
- Gently scatter the drained artichoke heart halves and frozen green peas evenly over the surface of the rice without stirring them in.
- Increase the heat to medium and cook uncovered for 5–7 minutes more, allowing the vegetables to warm through and a more pronounced golden crust to develop on the bottom.
- The peas should be bright green and the artichokes warmed throughout.
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Ready when: Peas are bright green and warm; a golden-brown crust is audible and visible at the edges
Tip: Adding the frozen vegetables near the end prevents them from becoming mushy while still cooking them through; they release moisture that finishes hydrating the rice
7
Rest and finish
- Remove the pan from heat and let the paella rest, uncovered, for 5 minutes.
- This allows the rice to set and the flavors to meld.
- Gently fluff the rice with a wooden spoon, mixing in some of the vegetables.
- Taste and adjust seasoning with a pinch more salt and pepper if needed.
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Ready when: Rice is fluffy and grains are separate; flavors are fully developed
Tip: Resting is essential for texture; it redistributes moisture and allows the grains to firm up slightly
8
Serve
- Transfer the paella to a serving platter or serve directly from the pan, scraping up some of the golden socarrat from the bottom to distribute among portions.
- Garnish with fresh chopped parsley and serve with lemon wedges on the side.
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Tip: The crispy, golden socarrat is a treasured part of paella; encourage guests to enjoy it

Good to know

Tips

The key to authentic paella texture is the socarrat—the golden, slightly crispy layer on the bottom of the pan. Listen for a faint crackling around minute 15–18; this sound, not timing alone, tells you it's forming.
For deeper flavor, make your own vegetable broth infused with a few strands of saffron and a bay leaf, or use a high-quality store-bought broth. The quality of broth directly affects the final dish.
If using fresh artichoke hearts instead of canned, blanch them for 4–5 minutes in salted water first, then drain and halve them. Canned or jarred artichokes are more convenient and equally delicious.
Leftovers can be transformed into a paella crisp: heat a thin layer of leftover paella in a skillet over high heat without stirring, allowing it to crisp up into a golden cake, then break into shards and serve as a snack or salad topper.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add 2–3 tbsp vegetable broth to a skillet over medium-low heat, cover, and warm for 5–7 minutes until heated through. Do not microwave, as it can dry out the rice and destroy the texture. Freezing is not recommended due to the delicate texture of the rice and vegetables.

Substitutions

short-grain Spanish rice (bomba or arroz redondo) → Arborio or Carnaroli rice. These Italian short-grain varieties absorb broth similarly, though they're slightly creamier; use the same quantity and cooking time
saffron threads → ¼ tsp ground turmeric. Turmeric provides color and mild earthiness but lacks saffron's floral complexity; the dish will taste different but remain delicious
smoked paprika → 1 tsp sweet paprika plus a pinch of liquid smoke. Sweet paprika alone is milder; add the liquid smoke to replicate the deep, smoky flavor
canned or jarred artichoke hearts in brine → 1½ cups diced zucchini or bell pepper, cooked separately for 3 minutes until tender-crisp. Fresh vegetables offer a different texture and taste; add them at the same point as the artichokes so they warm without overcooking