Prepare the Saffron (Optional)

• If you’re using saffron threads, place them in a small bowl with a few tablespoons of warm stock to bloom. Set aside.

Sauté the Vegetables

• Heat the extra virgin olive oil in a wide, shallow pan (a traditional paella pan if you have it).

• Add the onion, garlic, and bell peppers. Cook over medium heat until the onion is translucent, about 5 minutes.

• Stir in the diced tomato, and continue cooking for 2 more minutes.

Add the Rice and Seasonings

• Stir in the rice, coating it well with the vegetable mixture.

• Add the sweet paprika, the bloomed saffron (with its liquid), salt, and pepper. Stir gently for 1 minute to toast the rice slightly.

Incorporate the Stock

• Pour in the hot vegetable stock, ensuring the rice is evenly distributed in the pan.

• Arrange the green beans and artichoke hearts on top.

• Bring to a gentle boil, then reduce the heat to low. Do not stir from this point on—allow a crust (socarrat) to form at the bottom.

Simmer and Rest

• Let the paella simmer uncovered until the rice is tender and has absorbed most of the liquid, roughly 15–20 minutes.

• Once the rice is cooked, turn off the heat, cover with a clean cloth or lid, and let it rest for about 5 minutes to finish steaming.

Serve

• Serve hot, ideally right from the pan. If any is left over, store it in a sealed container to enjoy the next day.