Vegetable Paella

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 1/2 cups Bomba rice (or any short-grain rice)
• •3 cups vegetable broth
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 bell pepper, diced (red or green)
• •1 zucchini, diced
• •1 cup green beans, trimmed and cut
• •1 cup cherry tomatoes, halved
• •1 cup peas (fresh or frozen)
• •1 tsp smoked paprika
• •1/2 tsp cayenne pepper
• •1/4 tsp saffron threads
• •3 tbsp olive oil
• •Salt and pepper to taste
• •Fresh parsley, chopped (for garnish)
• •Lemon wedges (for serving)

Instructions

1. 1

   In a large paella pan or skillet, heat the olive oil over medium heat.

2. 2

   Add the diced onion and bell pepper; sauté for 5 minutes until softened.

3. 3

   Stir in the garlic, zucchini, green beans, and cherry tomatoes; cook for another 5 minutes.

4. 4

   Add the rice, smoked paprika, cayenne pepper, and saffron; stir to coat the rice with the vegetables and spices.

5. 5

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until rice is cooked.

6. 6

   Add the peas in the last 5 minutes of cooking; stir gently.

7. 7

   Season with salt and pepper to taste, and remove from heat. Let it sit covered for 5 minutes.

8. 8

   Garnish with fresh parsley and serve with lemon wedges on the side.