Ingredients
3tbspextra-virgin olive oil,divided
1medium yellow onion,chopped fine
1½tspfine sea salt,divided
6clovesgarlic,pressed or minced
2tspsmoked paprika
15ozdiced tomatoes,(1 can), preferably the fire-roasted variety, drained
2cupsshort-grain brown rice
15ozchickpeas,(1 can), rinsed and drained, or 1½ cups cooked chickpeas
3cupsvegetable broth
⅓cupdry white wine,or vegetable broth
½tspsaffron threads,crumbled, optional
14ozquartered artichokes,(1 can), or 1 jar (12 oz) marinated artichoke, drained
2red bell peppers,stemmed, seeded and sliced into long, ½-inch wide strips
½cupkalamata olives,pitted and halved
freshly ground black pepper
¼cupchopped fresh parsley,plus about 1 tbsp more for garnish
2tbsplemon juice,plus additional lemon wedges for garnish
½cupfrozen peas
Preparation
Arrange the oven racks in the upper and lower thirds of the oven, making sure to have ample space between the two racks for the Dutch oven. Use a large Dutch oven (preferably 6 quarts/11-to-12 inches in diameter or bigger) or an oven-safe large skillet with a snug-fitting lid.
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of the oil in the Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook for about 5 minutes until the onions are tender and translucent.
Stir in the garlic and paprika and cook until fragrant for about 30 seconds. Stir in the tomatoes and cook for about 2 minutes until the mixture begins to darken and thicken slightly.
Stir in the rice and cook for about 1 minute until the grains are well coated with tomato mixture. Stir in the chickpeas, broth, wine, saffron (if using), and 1 teaspoon salt.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven.
Bake undisturbed for 50 to 55 minutes until the liquid, is absorbed and the rice is tender.
Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
Roast the vegetables on the upper rack for about 40 to 45 minutes until the artichokes and peppers are tender and browned around the edges.
Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
For optional socarrat (crispy bottom), uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes.
Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.
