Yield: 6 to 8 servings
5 cups low-sodium vegetable broth
1/4 cup Spanish extra-virgin olive oil
1/2 cup thinly sliced green onion, green and white parts
1 clove garlic, peeled and minced
1 (2-by-1/2-inch) strip lemon zest, cut into 1/8-inch-wide strips
2 teaspoons smoked Spanish pimento, sweet or hot
1 pinch saffron
1 (12-ounce) jar of Paella Sofrito
1-1/2 cups Bomba rice
1 teaspoon kosher salt, plus more as needed
1 (11-ounce) jar of roasted artichokes
1 (7-ounce jar) piquillo peppers, drained and sliced into 1/4- by 2-inch long strips
1/2 cup Spanish olives with pimientos, sliced
3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish
Heat vegetable broth with saffron in a large saucepan. Cover and keep warm over low heat.
Heat olive oil in a 12- to 14-inch paella pan until oil shimmers. Add green onion, garlic, lemon zest, and pimenton, and cook, stirring, for 2 to 3 minutes. Add rice and cook, stirring, for 2 minutes. Add Sofrito and cook, stirring, until juice begins to boil. Season with salt and pepper.
Bring broth to a boil and pour 3 cups of it over rice, stirring well to combine. Cook, uncovered over medium-high heat, until most of the broth has been absorbed by the rice, about 10 to 12 minutes. Taste and add more salt, if needed.
Ladle 1 cup simmering broth over the rice and cook for 5 more minutes. As rice cooks, it will continue to absorb the broth. Add more broth as needed, tasting the rice each time. It should be tender but firm. If you run out of broth before the rice is ready, use boiling water.
Arrange artichoke hearts, piquillo pepper strips and olives across the top of the paella. Lay a piece of extra-wide aluminum foil over the paella for the last 5 minutes of cooking. Remove from the heat and let stand covered for 5 to 10 minutes before serving to form La Soccarat. Scatter parsley over the top of the paella before serving.
Recipe Courtesy of Chef Stacy Horn of Surfas Culinary District