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In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes. Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese