Broad Beans, Artichoke & Anchovy Paella

Servings: 3 people | Prep time: 20 mins | Cook time: 25 mins

Ingredients

The Base & Vegetables

• 300 g Senia, Bahía, or Bomba Rice
• 150 g Fresh tender broad beans (habas), podded (if using large or frozen beans, blanch and peel the outer skin)
• 3 Fresh artichokes (cleaned, trimmed down to the tender hearts, and cut into quarters)
• 1 Small ripe tomato, grated (for the sofrito)
• 2 cloves of Garlic, finely minced
• 1 sprig of Fresh rosemary (to infuse briefly at the end)

The Umami & Seasoning

• 6–8 High-quality anchovy fillets in olive oil (divided: half for the sofrito base, half for the final presentation)
• 900 ml Gentle vegetable stock or a very light fish broth (kept hot)
• 1 tsp Sweet Spanish paprika (Pimentón dulce)
• A pinch of Saffron threads (toasted and crushed)
• Extra virgin olive oil (EVOO)
• Salt (use carefully, as anchovies add natural salinity)
• 1 Lemon (cut into wedges for serving)

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Step-by-Step Instructions

1. Prep the Artichokes

As you clean and quarter the artichokes, place them immediately in a bowl of cold water with a few sprigs of parsley or a squeeze of lemon juice to prevent them from oxidizing and turning black. Pat them dry before cooking.

2. The Sofrito & Melting the Anchovies

1. Place your paella pan over medium heat with a generous swirl of extra virgin olive oil.
2. Add the quartered artichokes and broad beans to the pan. Sauté them until they take on a beautiful golden color (about 5–7 minutes). Move them to the outer edges of the pan.
3. Lower the heat slightly and add the minced garlic and 3 or 4 of the anchovy fillets to the center. Use your wooden spoon to mash the anchovies—they will completely dissolve into the oil, creating an incredible savory base.
4. Add the grated tomato and the sweet paprika. Stir quickly so the paprika doesn’t burn, and cook the tomato down until it darkens and the water has evaporated.

3. The Simmer

1. Pour in the 900 ml of hot stock along with the crushed saffron. Give it one final, gentle stir to distribute the rice and vegetables evenly across the pan. Do not stir it again after this point.
2. Bring it to a vigorous boil over high heat for the first 8 minutes.
3. Reduce the heat to low-medium and let it simmer for another 8 to 10 minutes. About 5 minutes before the end, lay the rosemary sprig on top of the rice to infuse its aroma, removing it just before serving.

4. The Finish & “Socarrat”

5. Adding the Rice (The Final Addition)

1. Add the 300 g of rice directly into the center of the pan with the sofrito.
2. Stir continuously for about 1–2 minutes (sofregir el arròs). Ensure every single grain is translucent and thoroughly coated with the anchovy, garlic, and tomato-infused oil. This step locks in the flavor and helps the rice keep its structure.

1. During the last 2 minutes, if you want to create a perfect socarrat (the toasted rice crust at the bottom), crank the heat back up to high. Listen closely: you’ll hear a distinct crackling sound, and you’ll smell a rich, toasted (not burnt) aroma.
2. Remove the pan from the heat.

6. Presentation & Resting

1. Artfully drape the remaining 4 fresh anchovy fillets over the top of the hot rice in a star or radial pattern. The residual heat will warm them through and melt their oils into the dish without overcooking them.
2. Cover the paella with a clean kitchen towel and let it rest for 5 minutes before serving. Garnish with lemon wedges.