Vegetable Paella

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 teaspoon saffron threads
• 1/2 cup diced onion
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Warm the broth in a saucepan and stir in saffron; set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Stir in garlic, bell peppers, and zucchini; cook until vegetables are tender.
4. 4 Add rice to the skillet, stirring to coat with oil and vegetables.
5. 5 Pour in the saffron broth, bring to a simmer, and sprinkle with smoked paprika and oregano.
6. 6 Reduce heat to low, cover, and cook for 20 minutes.
7. 7 Stir in diced tomatoes and peas, cook covered for another 5 minutes.
8. 8 Remove from heat, fluff with a fork, and stir in parsley.
9. 9 Season with salt and pepper to taste before serving.

Nutrition

Tips

• For extra flavor, toast the saffron threads in a dry pan before steeping.
• Feel free to swap in your favorite seasonal veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Serving Suggestions

• Serve with a fresh green salad and a squeeze of lemon.
• Pair with a glass of crisp white wine for an authentic touch.

FAQ