Name: Veggie Paella
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 lb small heirloom tomatoes seeded and cut into wedges; salt to taste; 1/4 cup olive oil; 3 large garlic cloves minced; 1 orange bell pepper seeded and thinly sliced; 1 yellow bell pepper seeded and thinly sliced; 1 zucchini, quartered lengthwise and sliced horizont; 1 lb string beans trimmed and cut into 1-inch lengths; pinch of saffron optional but recommended; 2 tsp smoked paprika; 2 cups arborio rice; 4 cups vegetable broth

by KristaLehde

A Vegetable Paella with the Spanish Flair

INGREDIENTS

1 lb small heirloom tomatoes ; seeded and cut into wedges
salt ; to taste
1/4 cup olive oil
3 large garlic cloves ; minced
1 orange bell pepper ; seeded and thinly sliced
1 yellow bell pepper ; seeded and thinly sliced
1 zucchini, quartered lengthwise and sliced horizont
1 lb string beans ; trimmed and cut into 1-inch lengths
pinch of saffron ; optional but recommended
2 tsp smoked paprika
2 cups arborio rice
4 cups vegetable broth

Servings

INSTRUCTIONS

Heat oven to 450.

Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.

In a large oven-safe pot, (dutch oven is great) heat the olive oil over medium heat.

Add the garlic to the pot and saute for 30 seconds, or until fragrant.

Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt. Saute for 5-6 minutes, or until starting to become tender.

Add the saffron, paprika, and rice to the pot. Saute for a minute and then add 1 tsp salt and vegetable broth to the pot, plus more water to cover, as necessary.

Bring to a boil and let cook for 3 minutes.Top with the tomato slices and then place in the oven.

Cook for 20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes.

Stir to combine and season to taste with salt and black pepper. Serve warm.

NOTES

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Veggie Paella

1 lb small heirloom tomatoes seeded and cut into wedges
  salt  to taste
1/4 cup olive oil 
3 large garlic cloves minced
1  orange bell pepper seeded and thinly sliced
1  yellow bell pepper seeded and thinly sliced
1  zucchini, quartered lengthwise and sliced horizont 
1 lb string beans trimmed and cut into 1-inch lengths
  pinch of saffron optional but recommended
2 tsp smoked paprika 
2 cups arborio rice 
4 cups vegetable broth