• 1½ cups Despaña Bomba Rice
• 1 jar La Catedral de Navarra Piquillo Peppers, drained and sliced
• 1 jar La Catedral de Navarra Artichoke Hearts, drained and halved
• 1 tsp Pimentón de la Vera (smoked paprika)
• Good pinch of saffron threads
• Extra virgin olive oil (like Finca La Torre)
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated (or ½ cup crushed tomato)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup butter beans or chickpeas, drained
• 4½ cups vegetable broth, warm
• Salt to taste
• Fresh flat-leaf parsley and lemon wedges to finish

1) Heat a generous pour of olive oil in a 13–14 inch paella pan or wide heavy-bottomed skillet over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent. Add the garlic and cook for one minute more.

2) Add the grated tomato and smoked paprika. Stir and cook for 8–10 minutes, letting the tomato reduce into a dark, jammy paste. This is your sofrito — don't rush it.

3) Steep the saffron in the warm broth for a few minutes while the sofrito finishes.

4) Add the bomba rice directly to the pan and stir to coat in the sofrito for about 2 minutes.

5) Pour in the saffron broth. Add the green beans and butter beans. Stir once to distribute evenly — then do not stir again. Season with salt. Bring to a boil over medium-high heat.

6) Once boiling, reduce to a steady simmer. Arrange the piquillo pepper strips and artichoke hearts across the top. Cook uncovered for 18–20 minutes, rotating the pan occasionally, until the rice has absorbed the broth and the surface looks dry.

7) In the final 2 minutes, increase the heat to medium-high and listen for a gentle crackling from the base of the pan — that's the socarrat. Remove from heat, cover loosely with foil, and rest for 5 minutes.

8) Scatter fresh parsley over the top and serve straight from the pan with lemon wedges.