This simple Paella recipe comes together quick and easy! It's super customizable too meaning you can repurpose the bits and bobs in your crisper drawer and still be met with rave reviews at the same time.
4 cups vegetable stock
pinch of saffron
1/4 cup California olive oil
1 medium yellow onion, minced
1 banana pepper, or another mild pepper, seeded and diced
1 jalapeno or Fresno pepper, seeded and minced
2 cloves garlic, thinly sliced or minced
2 cups Arborio rice
1 1/2 teaspoons smoked paprika
coarse kosher salt and freshly ground black pepper to taste
4 cups vegetable toppings of choice: I used sliced canned artichoke hearts, broccoli florets, yellow squash from my garden, green and black olives, capers, and chickpeas.
1 tablespoon minced parsley for garnish
Preheat the oven to 500F, or as closely as you can get it. Warm the vegetable stock in a saucepan with the saffron.
Place a large cast-iron skillet or paella pan over medium-high heat and add the olive oil.
When the oil has heated through and is shimmering add the onion, stirring occasionally until translucent, about 3 minutes.
Add the peppers and garlic and sauté for an additional 2 minutes.
Add the rice to the skillet, and cook, stirring occasionally until glossy - about a minute or two. Stir in the smoked paprika, season liberally with salt and pepper, and then add the warmed stock, taking care to avoid the rising steam. Stir well and turn off the heat.
Quickly arrange your prepared 4 cups of vegetable toppings over the rice, sprinkle again with salt and pepper then transfer the pan to the oven. Bake for about 25-30 minutes, until all of the liquid is absorbed and the rice is dry on top. Garnish and serve immediately.
This Oven Baked Paella with Artichoke Hearts and Seasonal Veg pairs wonderfully with Chardonnay or Pinot Noir from California.
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