Twist on traditional paella uses hearty vegetables

Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas.

We gave the artichokes and peppers extra flavor by roasting and then tossing them with a bright, lemony sauce. We sauteed the fennel with chopped onion to give it a rich caramelized flavor that gave the dish aromatic backbone. Chopped kalamata olives brought in a distinct pop of briny, contrasting flavor.

To infuse the rice with complex, authentic flavor, we bloomed the paprika with the garlic and browned diced tomatoes to give them savory depth. We coated the rice with this potent mixture before adding broth, wine, and saffron and simmering the rice until tender.

Cooking on the stovetop alone yielded unevenly cooked rice, so we transferred it to a 350 F oven where the grains cooked to perfection in the steady, even heat. You will need at least a 6-quart Dutch oven for this recipe. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred kind.

Bomba rice is the most traditional rice for this dish, but you can use any variety of Valencia rice. If you cannot find Valencia rice, you can substitute Arborio rice. Socarrat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In this version, socarrat does not develop because most of the cooking is done in the oven; if desired, there are directions on how to make a socarrat before serving.