Paella Verde

6¾ cups vegetable stock

0.3 g (medium-large pinch) saffron

½ cup extra virgin olive oil

2 scallions, cut into ¾ in pieces

½ head of broccoli, stem chopped and head broken into florets

3 artichokes, halved

1 zucchini, cut into ½-inch slices

7 garlic cloves, finely chopped

1 Tbsp. sweet smoked paprika

1 tomato, grated

2 cups Spanish paella rice

100 g (3½ oz.) baby spinach, washed

2 sprigs of flat-leaf parsley, finely chopped

2 sprigs of thyme, leaves picked

Salt, to taste