Vegetable Paella with Peppers & Zucchini
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 5 cloves garlic
- 1 red bell pepper
- 1 small zucchini
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 1 can butter beans 15.5 oz / 440 grams
- 3 cups vegetable broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 sprig rosemary
- 1 cup Spanish round rice (short-grain rice) 200 grams
- sea salt & black pepper
- 1 lemon
Instructions
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Heat a paella pan with a medium heat and add in the olive oil
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In the meantime, finely chop the onion, roughly the garlic, cut the red bell pepper into thin strips and the zucchini into thin rounds
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Add the chopped ingredients into the hot pan, mix continuously, after 4 minutes and the ingredients are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes and season with sea salt and black pepper, mix together and then simmer
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After 4 minutes and the grated tomatoes have slightly thickened, add in the canned butter beans (drained & rinsed), vegetable broth, saffron and rosemary, raise to a high heat and give it a gentle mix
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Once it comes to a boil add in the rice, give it a mix so everything is evenly distributed, then simmer for 9 to 10 minutes without mixing, then lower to a low-medium heat and simmer for another 6 to 8 minutes or until all the broth has been absorbed, then raise to a medium-high heat and go for 2 to 3 minutes, this is to achieve the socarrat (caramelized burnt rice underneath), remove the pan from heat
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Cover the pan with a dishcloth and let it rest for 5 minutes, then uncover and garnish with lemon wedges, enjoy!
Recipe Notes
Get the Spanish Saffron I used to make this Recipe