Vegetable Arròs Brut with Saffron

This vegetable take on Mallorcan arròs brut pairs round rice with artichokes, spinach, and beans. The saffron and smoked paprika season the broth as the rice cooks.

Choosing saffron for this recipe

If you need to buy saffron online, choose whole threads so you can measure the amount listed in the recipe.

Trim the artichokes and drain the cooked beans before heating the broth. This arròs brut is a brothy preparation, while Spanish widowed rice is useful if you want a less soupy rice dish.

How to Make Vegetable Arròs Brut with Saffron

1. Pour ¼ cup of extra virgin olive oil into a paella pan which is over a medium-high heat.
2. Add 4 cloves of garlic which are minced roughly into the pan and mix for 30 seconds.
3. Now grab 2 cups of tightly packed bagged spinach which are chopped, and combine with the fried garlic.
4. One tomato which is grated finely, ½ cup cooked broad beans, ½ cup cooked lima beans, one teaspoon of sweet smoked Spanish paprika, adequate sea salt, and freshly cracked black pepper should be added to the pan. Mix everything together.
5. Pour in 4 cups of vegetable broth, pinch in ½ teaspoon of high-quality saffron threads. Season with some sea salt, and mix gently.
6. Once it comes to a boil, add in 2 fresh artichokes. For preparing the artichokes, remove its outer leaves, then cut off 1-inch from the top, and peel the stem and cut each artichoke into 4 quarters. Remember to rub the artichoke with lemon to prevent it from turning black. The artichokes should be boiled for 5 minutes.
7. Sprinkle one cup of round rice, and give it a gentle mix.
8. After 9 minutes, lower the fire to a low-medium heat, and let it simmer for 4 minutes.
9. Remove the pan from the heat, cover it with a dishcloth. After resting for 4 minutes, uncover the pan and serve.

To buy Golden Saffron CLICK HERE

Spoon some broth into each bowl along with the rice and beans. For another saffron dish built around legumes, try Spanish red lentil stew.