Vegetable Spanish Paella

1. Heat vegetable stock in a separate pan
2. Infuse saffron with couple tablespoons of hot vegetable stock for at least 10 minutes prior to adding to the paella.
3. Heat the oil in a large skillet or paella pan over medium-high heat. Then, add bell pepper and cook for 1-2 minutes, add tomato paste, paprika, and garlic (avoid burning garlic). Then add the grated tomatoes and stir everything together and add 1/2 teaspoon kosher salt and pepper. Slowly pour the hot broth, making sure it's covered by stock and add saffron infusion and stir for 1 minute. Then, add the rice and Don't stir after incorporating to avoid releasing more starch. At this point add the fresh rosemary. Bring to a boil for 5 minutes, then reduce heat to medium-low. Cook covered for 5 minutes then uncovered for another 18-20 minutes.
4. You want a crispy layer of rice to form on the bottom of the pan. This is called the socarrat. Once the rice is done, increase the temperature to medium-high heat for 2 minutes to create the socarrat.  
5. Remove the paella from the heat and let it rest for 10 minutes.
6. Garnish with marinated artichokes, red bell peppers, lemon wedges and a fresh rosemary. 

Substitutions

- if you don’t have saffron, use 2 teaspoon turmeric

- if you don’t have the paella pan, you can use any large round wide skillet or pan with a flat bottom

- if you don’t find a short white rice like Valencia/Bomba rice or Arborio rice, you could use a medium-grain rice like Calrose rice, cooking time will vary depending on which rice you are using. Read the cooking instructions in the rice label