Paella Verde

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1. 1
   Heat the vegetable stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest heat.
2. 2
   Place your paella pan over the highest heat, pour in the olive oil and start adding your vegetables from the hardest to the softest: scallions, broccoli florets, artichokes, then zucchini. Sear the broccoli florets, artichokes, and zucchini on all sides for 4 minutes, then set aside for later.
3. 3
   Add the stems of the broccoli and fry for another 4 minutes. Add the garlic and paprika, followed by the grated tomato, and cook for 4 minutes until reduced and the oil starts to separate from the tomato. Season with salt to taste, then add the rice. Stir for 3 minutes to sear the rice, then pour in the hot stock. Stir to distribute everything evenly.
4. 4
   Increase the heat to high and let it cook for 10 minutes. Reduce the heat to medium, add the fried broccoli florets, artichokes, and zucchini and fold through the baby spinach and parsley. Let it cook for 3 minutes more before topping with the thyme sprigs, then cook for a final 5 minutes before serving.