Spain’s famous paella layers on the flavors, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.
peeled and diced
red bell pepper
seeded and diced
peeled and minced
canned diced tomatoes and juice
crushed red pepper flakes
medium or short grain
cooked artichoke hearts
drained and quartered
canned garbanzo beans
rinsed and drained
ground black pepper
In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened.
Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika, and chili flakes, and sauté for 5-10 minutes.
Add the rice and stock; stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10-15 more minutes.
When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5-10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.
Recipe borrowed with permission from