Traditional Spanish Seafood Paella with Saffron-Kissed Bomba Rice & Charred Artichoke Hearts

Ingredients

• 8 oz mixed seafood (mussels, clams, shrimp), cleaned and deveined
• 1 cup bomba rice, Spanish short-grain, uncooked
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 1/4 tsp saffron threads, steeped in warm broth
• 2 cups fish broth, warm
• 1 1/2 cups fresh artichoke hearts, halved
• 1/2 medium yellow onion, diced
• 3 whole garlic cloves, minced
• 1/2 large red bell pepper, diced
• 3 tbsp extra virgin olive oil, divided
• 1 tsp smoked paprika
• 1/4 cup dry white wine
• 1 whole fresh lemon, for zest and juice
• 1/4 cup fresh parsley, chopped
• 2 sprigs fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Heat 1 tbsp olive oil in a large paella pan over medium-high heat. Sauté artichoke hearts for 4-5 minutes until charred. Remove and set aside.

2. 2

   Add remaining 2 tbsp olive oil to pan. Sauté onion and bell pepper for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.