Creating Spanish Vegetarian Paella can be straightforward if you follow these clear steps:

1. Prepare the Broth: In a saucepan, heat the vegetable broth and add the saffron threads. Let it simmer on low heat.
2. Sauté Aromatics: In a large paella pan or skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add Peppers: Stir in the diced red and yellow bell peppers, cooking for about 5 minutes until softened.
4. Incorporate Tomato: Add the diced tomato and cook for another 3-4 minutes until it breaks down and creates a sauce.
5. Stir in Rice: Add the Bomba rice to the pan, stirring well to coat it with the flavors.
6. Season the Mixture: Sprinkle in the smoked paprika, salt, and black pepper, mixing everything thoroughly.
7. Pour in the Broth: Carefully pour the saffron-infused vegetable broth over the rice mixture. Bring it to a gentle boil.
8. Add Vegetables: Once boiling, add the green peas and artichoke hearts, stirring gently to distribute them.
9. Simmer: Lower the heat to medium-low and allow the paella to simmer without stirring for about 20-25 minutes. The rice should absorb the liquid and become tender.
10. Check for Doneness: After 20 minutes, check if the rice is cooked. If it’s still firm, add a bit more broth and continue cooking.
11. Rest the Paella: Once the rice is cooked and the liquid is absorbed, remove the pan from heat. Cover it with a clean kitchen towel and let it rest for 5-10 minutes.
12. Garnish and Serve: Before serving, fluff the rice with a fork and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.