1
Preheat oven to 450F
2
In a saucepan bring broth to a simmer and stir in saffron , paprika, cayenne, and salt. Remove from heat; set aside.
3
Heat Oilin a large oven proof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook 5 minutes, stir often.
4
Add tomatoes and rice, stir to combine. Pour reserve broth and bring to a boil. Cover, place in oven and bake for 30 minutes.
5
Remove skillet from oven, uncover and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to over for 10 minutes.
6
Uncover and cook for 5 minutes more, or until all broth is absorbed. Let stand for 5 minutes before serving.