Mixed vegetables are seasoned with saffron, then cooked with broth infused rice in this Spanish classic. You have some flexibility when choosing which veggies to throw into the mix, so use what’s in season and make different variations all year round. This recipe comes to us from Angela of Powered by Produce.
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 carrot, chopped
- 1 head broccoli, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 garlic cloves, crushed
- 1/4 teaspoon cayenne pepper
- 1 large tomato, chopped
- 1 13 oz can of artichoke hearts
- ½ cup fresh green beans, chopped
- ½ cup spinach
- 1 14 ounce can of chickpeas
- 12 oz (1.5 cups) arborio rice
- 10 cups vegetable broth
- 1 lemon
- salt & pepper, to taste
Put the saffron in a small bowl of water to soak for a few minutes.
In a large pot over medium-high heat, heat the oil and cook any of the onion, zucchini, squash, carrot, broccoli and bell peppers for 3-5 minutes or until vegetables are softened.
Add the garlic, cayenne pepper and saffron with its soaking water to the pot. Stir to combine.
Add the tomatoes, artichoke hearts, chickpeas and green beans to the pot, stir and cook for 3 minutes more.
Add the rice and stir for about 1 minutes, or until rice is glossy. Pour in the vegetable stock over the rice and veggies.
Let simmer, uncovered, without stirring, for about 20 minutes, or until all the liquid is absorbed by the rice. If the liquid is absorbed before the rice is fully cooked, add a little more stock or water.
Remove the pot from the heat to prevent burning. Squeeze lemon over the paella, season to taste with salt and pepper and enjoy.