Heat the broth in a pot. It is essential to incorporate the broth hot so as not to cut the rice cooking.
Cut the onion and peppers into small dices, chop the garlic, clean the mushrooms and green beans.
Cut the tips of the green beans and cut them into pieces of about a couple of inches. Depending on the size of the portobello, you can leave them without cutting. Prepare the artichoke hearts and have them handy.
Put to heat the paella or pan in the biggest fire. Once hot, add some Extra Virgin Olive Oil and sauté the onion. When translucid, add the rest of the vegetables (except the artichoke hearts) and the chopped garlic. Sauté for about 5 minutes.
Add the tomato and stir. After a couple of minutes, when there is no liquid left from the tomato, add the rice and continue to stir well for a couple of minutes more.
Add the hot broth, artichoke hearts, saffron, and sweet paprika. Stir a little and let cook about 20 minutes or until there is no broth.
During the cooking process, we should not stir the rice. To control the rice, it is only necessary to stir the paella from time to time. If you cook the paella on the stove, it’s possible that the heat does not reach the edges of the paella (especially if the stoves are small), and the rice on the sides may be raw. If this is the case, you will have to skip the rules. Bring the rice from the sides to the center a couple of times during the cooking process.
When there is no broth left and the rice is ready, turn off the heat and enjoy!