Step 1

1 Heat the oil in a large skillet (or a paella pan, if you have one) until shimmering over medium-high heat

Step 2

2 Add the rice and toast, stirring, until the rice starts to turn light brown, about 2 minutes

Step 3

3 Add the onion and garlic, and cook until coated and fragrant, about 1 minute

Step 4

4 Stir in the tomato, zucchini, 1/2 cup of chopped artichokes, 1/2 cup of chopped roasted red pepper and the beans

Step 5

5 Cook, stirring constantly, until well combined, about 1 minute

Step 6

6 Add the broth, paprika, saffron, turmeric and salt

Step 7

7 Give the mixture a stir, then do not stir again

Step 8

8 Bring to a rapid simmer and cook for 3 minutes, then reduce the heat to medium-low

Step 9

9 (Still no stirring

Step 10

10 ) Artfully arrange the reserved artichoke quarters and thinly sliced roasted red pepper strips on the surface

Step 11

11 Make sure the pan is centered on its burner for even cooking

Step 12

12 Continue to cook at a steady bubble until the broth is fully absorbed, 13 to 15 minutes

Step 13

13 After 1 full minute with no audible bubbling, turn off the heat

Step 14

14 (You can cook the paella a little longer to promote a bottom crust, called socarrat; just proceed at your own risk and pull the pan off the heat before the crust blackens

Step 15

15 )

Step 16

16 Cool for 5 minutes before serving, then garnish with the chopped parsley

Step 17

17 Serve from the skillet

Step 18

18 NOTES:

Step 19

19 Lupini beans are large white beans that you’ll find sold in jars in the grocery aisle with beans, or near specialty products such as olives and jarred roasted red peppers

Step 20

20 If you can’t find them, look for canned butter beans, or use any canned white bean

Step 21

21 Saffron is on the pricey end because of its harvesting method: It is the hand-picked stamens of crocus flowers

Step 22

22 Because you use only a little per recipe, it’s worth investing in a stash

Step 23

23 Saffron adds a unique complexity for which there’s no substitute

Step 24

24 Short-grained bomba rice is a more traditional paella rice than arborio; use it if you can find it