Backyard Vegetable Paella

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 9g protein
• 58g carbs
• 10g fat
• 6g fiber

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Ingredients

• 2 cups short-grain rice such as bomba or arborio
• 4.5 cups vegetable broth
• 1/2 tsp saffron threads
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cups fresh corn kernels
• 1 medium zucchini
• 1 pint cherry tomatoes
• 4 garlic cloves
• 2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 1/2 cup torn fresh basil
• 1/4 cup chopped fresh parsley
• 2 lemon
• 1/2 cup sliced optional garnish jarred roasted red peppers

Instructions

1. 1Warm the vegetable broth in a saucepan until steaming. Crumble the saffron threads into the hot broth, cover, and let steep so the color and aroma bloom while you prep vegetables.
2. 2Dice the onion and both bell peppers into small even pieces. Mince the garlic. Cut the zucchini into half-moons. Halve the cherry tomatoes. Have the corn kernels ready in a bowl.
3. 3Heat a wide 12- to 14-inch paella pan or large heavy skillet over medium-high heat. Add the olive oil. When it shimmers, add the onion and bell peppers with salt. Cook, stirring often, until softened and lightly golden at the edges, about 8 minutes.
4. 4Stir in the garlic, smoked paprika, and cumin. Cook just 30 to 45 seconds until very fragrant. Add the rice and stir constantly for 1 to 2 minutes so every grain is coated in oil and toasting lightly.
5. 5Pour in the hot saffron broth carefully. Season with salt and black pepper. Stir once to distribute the rice evenly, then stop stirring. Bring to a lively simmer, then reduce heat to medium-low so it bubbles gently across the surface.
6. 6Scatter the corn kernels and zucchini evenly over the rice without stirring. Simmer uncovered for about 12 minutes. The liquid should reduce and the rice should start to show at the surface.
7. 7Nestle the halved cherry tomatoes cut-side up across the top and sprinkle the peas over everything. Continue cooking without stirring another 8 to 10 minutes, until the rice is tender, most liquid is absorbed, and you hear a faint crackle that signals socarrat forming on the bottom.
8. 8Remove from heat. Tent loosely with a clean kitchen towel or foil and rest 5 minutes so the rice finishes steaming. Uncover, squeeze the juice of one lemon over the pan, and shower with torn basil and chopped parsley.
9. 9Garnish with roasted red pepper strips if using and lemon wedges the rim. Carry the whole pan to the table so guests can scrape the crispy bottom layer. Serve family-style for a backyard or indoor gathering.