Summer Vegetable Paella

INGREDIENTS

  • 1 cup bomba or arborio rice

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 zucchini, diced

  • 1 cup green beans, trimmed and cut into 1-inch pieces

  • 1 cup cherry tomatoes, halved

  • 1 cup peas (fresh or frozen)

  • 4 cups vegetable broth

  • 1 pinch saffron threads (optional)

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste

  • Lemon wedges and fresh parsley for garnish

PREPARATION

  1. In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.

  2. Add the bell pepper, zucchini, and green beans. Cook for about 5 minutes until the vegetables begin to soften.

  3. Stir in the rice, cherry tomatoes, peas, and saffron (if using), coating the rice in the oil and vegetables.

  4. Pour in the vegetable broth and add the smoked paprika, salt, and pepper. Stir to combine.

  5. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

  6. Remove from heat, cover, and let sit for 5 minutes. Garnish with lemon wedges and fresh parsley before serving.

find all ingredients at fruiterie dollard!