- 18 ounces frozen artichoke hearts, thawed and patted dry
- 2 red bell peppers, stemmed, seeded, and coarsely chopped
- 1/2 cup kalamata olives, pitted and chopped
- 9 garlic cloves, peeled (3 whole, 6 minced)
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1 onion, chopped fine
- 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- 1/2 teaspoon smoked paprika
- 1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again
- 2 cups Valencia Arborio rice
- 3 cups vegetable broth
- 1/3 cup dry white wine or Pernod
- 1/2 teaspoon saffron threads, crumbled
- 1/2 cup frozen peas, thawed
Step 1: Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees F. Toss artichokes, peppers, olives, whole garlic cloves, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread vegetables onto hot baking sheet and roast until artichokes are browned around edges and peppers are browned, 20 to 25 minutes; let cool slightly.
Step 2: Mince roasted garlic cloves. In a large bowl, whisk 2 tablespoons oil, 2 tablespoons parsley, lemon juice, and minced roasted garlic together. Add roasted vegetables and toss to combine. Season with salt and pepper to taste.
Step 3: Reduce oven temperature to 350 degrees F. Heat remaining 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and fennel and cook until softened, 10 to 15 minutes.
Step 4: Stir in remaining minced fresh garlic and paprika and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 2 minutes. Stir in rice and cook until grains are well coated with tomato mixture, about 1 minute. Stir in broth, wine, saffron, and 1 teaspoon salt. Increase heat to medium-high and bring to boil, stirring occasionally. Cover pot, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 to 35 minutes.
Step 5: For optional soccarat*, transfer to stovetop, and cook over medium-high heat for about 5 minutes, rotating pot as needed, until bottom layer of rice is well browned and crisp.
Step 6: Sprinkle roasted vegetables and peas over top, cover, and let paella sit for 5 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.
Enjoy this delicious vegetable paella from America’s Test Kitchen!
*Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In America’s Test Kitchen’s version, soccarat does not develop because most of the cooking is done in the oven; if desired, follow step 5 for directions on how to make a soccarat before serving.