Preheat your vegetable broth in a small saucepan until just simmering, keeping it warm for later use.
Place the bell peppers directly over a gas flame or under a broiler until blackened and charred. Let cool, then peel off the skins and seed. Chop into strips and set aside.
Heat the large pan over medium heat and add olive oil. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
Add the minced garlic and smoked paprika to the onions, stirring for 30 seconds until aromatic and the oil turns a warm hue.
Stir in the rice, spreading it evenly across the pan. Toast for 2-3 minutes until the edges become slightly translucent and golden, releasing a nutty aroma.
Pour in the warm broth, gently spreading the rice into an even layer. Bring to a gentle simmer and reduce heat to medium-low. Do not stir further to develop a crust.
Add the chopped tomatoes, green beans, and artichoke hearts to the pan. Cook for 15-20 minutes, maintaining a gentle simmer, until the rice absorbs most of the liquid and the vegetables are tender.
In the last 5 minutes of cooking, sprinkle the peas over the top. Continue to cook until the rice is tender and the broth is mostly absorbed.
Turn off the heat, cover the pan loosely with foil or a towel, and let rest for 5 minutes. This helps the flavors meld and creates a crispy socarrat on the bottom.
Garnish with the charred bell peppers and fresh herbs if desired. Serve straight from the pan, allowing everyone to scoop up the crispy crust and tender rice.
