Vegetarian Bomba Rice Paella with Smoked Paprika
Spanish-style paella loaded with fennel, artichoke hearts, green beans, and red pepper. Bomba rice absorbs vegetable stock infused with smoked paprika and saffron, finishing with a caramelized base layer. Sherry vinegar adds brightness to this one-pan vegetarian main.
Ingredients
- ¾ cups Bomba paella rice
- 4 cloves garlic, peeled and bashed
- 3 ½ oz onion, diced ¼"
- 3 ½ oz green beans, trimmed, bite-sized pieces
- 1 small (100g) red pepper, seeded, ¼" strips
- 1 small (200g) fennel bulb, trimmed, ⅓" strips
- 1 lb artichoke hearts canned, drained, halved
- 1 medium (100g) tomato, grated
- ½ tsp salt
- 1 tbsp olive oil
- 2 tbsp sherry vinegar
- 2 tsp smoked paprika
- 1 pinch saffron(optional)
- 2 sprigs rosemary
- 2 ¾ cups vegetable stock
Instructions
- 1
Cut onion into ¼" dice.
- 2
Peel garlic cloves and bash with knife side.
- 3
Trim green beans and cut into bite-sized pieces.
- 4
Remove seeds and stem from red pepper, cut into ¼" strips.
- 5
Cut woody base and stalk ends from fennel bulb. Cut fennel into ⅓" slices, then into ⅓" strips.
- 6
Drain artichoke hearts and cut in half.
- 7
Grate tomato.
- 8
Heat paella pan over medium-low heat and add olive oil.
- 9
Add onions and fry for 5-7 minutes, reducing heat if they begin to colour.
- 10
Add bashed garlic, fennel, and red pepper. Cook for 3-4 minutes.
- 11
Add green beans, grated tomato, and salt. Cook until tomato liquid evaporates.
- 12
Add artichoke hearts cut side down. Pour sherry vinegar over, then distribute rice evenly.
- 13
Sprinkle with smoked paprika and saffron. Nestle rosemary sprigs into rice. Pour vegetable stock over.
- 14
Increase heat to medium-high, bring to gentle bubble, then reduce to medium. Simmer for 20-25 minutes until liquid is absorbed and socarat forms on base.
- 15
Remove from heat, cover with foil, and rest for 5-7 minutes before serving.
Tips
Watch onions carefully to prevent browning; lower heat if they start to colour.
Socarat is the caramelized crust on the pan base. Listen for gentle crackling sound and adjust heat to achieve it without burning.
Bomba rice maintains firm texture and doesn't clump; don't stir once stock is added.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of water.
Prep all vegetables up to 8 hours ahead. Do not cook paella in advance; best served immediately after resting.
Let rest 5-7 minutes covered before serving. Serve directly from pan or transfer to serving platter.
Common Mistakes
Stir rice after stock is added to avoid uneven cooking and prevent socarat from forming.
Use high heat from start to cause scorching rather than caramelization.
Skip the rest period, which allows steam to finish cooking and redistribute moisture.
Substitutions
similar absorption