Bold Spanish-Style Veggie Paella Fast in 30 Minutes

Ingredients

• 4 1/2 cups hot veggie broth
• 1 1/2 cups short-grain Spanish rice (like Calasparra, Bomba, or Valencia)
• 2 garlic cloves, minced up
• 1 onion, chopped up
• 2 tablespoons extra virgin olive oil
• 1/2 cup black olives like Kalamata
• 400 g artichoke hearts, drained and sliced into quarters
• 1 cup green peas, frozen or fresh
• 2 cups spinach leaves, chopped
• 1 cup cherry tomatoes, sliced in half
• 2 carrots, diced
• 1 red bell pepper, sliced
• Lemon wedges for the table
• A small handful (about 0.25 cup) chopped fresh parsley
• Salt, add as much as you like
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon saffron strands