Spanish Saffron Paella with Artichoke and Bell Pepper

Ingredients

• 3 tbsp light olive oil
• 0.25 tsp saffron threads
• 1 medium white onion
• 1 large shallot
• 1 medium, diced orange bell pepper
• 1.5 cups long-grain rice
• 3 cups low sodium chicken broth
• 1 tsp garlic powder
• 1 tsp granulated garlic
• 0.5 tsp salt
• 0.25 tsp white pepper
• 14 oz can, rinsed and drained artichoke hearts

Instructions

1. 1Gently heat 2 tablespoons of light olive oil in a small pan over low heat. Add saffron threads and heat gently for 2-3 minutes until the oil is infused with color and aroma. Do not burn. Remove from heat and set aside.
2. 2In a paella pan or large skillet, heat the remaining 1 tablespoon of light olive oil over medium heat. Add finely chopped white onion and shallot. Sauté until softened and translucent, about 5-7 minutes.
3. 3Add diced orange bell pepper to the pan and cook for 3-5 minutes until slightly softened. Stir in the long-grain rice and cook for 1-2 minutes, stirring to coat the grains with oil and vegetables, until lightly toasted.
4. 4Pour in the low sodium chicken broth, ensuring it covers the rice. Stir in garlic powder, granulated garlic, salt, white pepper, and the saffron-infused olive oil. Bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pan, and simmer gently for 15 minutes. Add the rinsed and drained artichoke hearts, distributing them evenly. Continue to simmer, covered, for another 5-10 minutes, or until the rice has absorbed most of the broth and is cooked through. Do not stir the paella during this process to encourage the formation of the socarrat (crispy bottom layer).
6. 6Once the liquid is absorbed and the rice is cooked, remove the pan from the heat. Cover it with a clean kitchen towel and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming.
7. 7Garnish the paella with fresh rosemary sprigs. Serve hot with lemon wedges on the side for squeezing.