Garlic and Saffron Rice with Roasted Bell Peppers and Tomatoes

Preheat your oven to 220°C (425°F). Place the whole bell peppers and tomatoes on a baking tray. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt.

Roast for 30–35 minutes, turning once halfway through, until the skins are charred and blistered and the tomatoes are collapsed and jammy. Remove and let cool.

Once cooled, peel the peppers and tomatoes, discarding the skins and seeds. Slice the peppers into strips and roughly chop the tomatoes. Set aside.

Warm the chicken broth in a small saucepan over low heat. Add the saffron threads and let them bloom for 10 minutes — the broth should turn a deep, glorious amber. Keep warm.

In a wide paella pan or heavy skillet over medium heat, add the remaining 2 tablespoons of olive oil. Gently fry the whole garlic cloves until golden, about 2 minutes. Do not burn them — Vicent would never forgive you.

Remove the garlic and set aside. Add the paprika to the oil and swirl for 30 seconds until fragrant. Add the raw rice directly to the pan and stir to coat every grain in the paprika oil. Toast for 2 minutes, spreading it in an even layer.

Pour the saffron-infused chicken broth evenly over the rice. Season with salt. Scatter the white beans across the surface. Add the fried garlic cloves and rosemary sprigs. Do not stir the rice from this point — never, ever stir.

Cook over medium heat for 10 minutes, then reduce to low for another 8–10 minutes. You will hear a gentle crackling — that is the socarrat forming. Resist the urge to touch it. When the liquid is fully absorbed and the rice smells nutty and toasted, remove from heat.

Rest the rice, uncovered, for 5 minutes. Arrange the roasted bell pepper strips and chopped tomatoes over the surface. Drizzle with a little extra olive oil and a final pinch of salt if needed.

Serve directly from the pan. Scrape up the socarrat crust with each portion — that golden, crackling bottom is the whole point, and Vicent would expect nothing less.