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.
| Servings |
| 4-6 servings |
| Cook Time |
| 1 hour |
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|
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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.
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Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion peeled and diced
- 1 large red bell pepper seeded and diced
- 3 cloves fresh garlic peeled and minced
- 1 medium zucchini diced
- 2 cups canned diced tomatoes and juice
- 5-10 saffron strands
- 2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups rice medium or short grain
- 3 cups vegetable stock room temperature
- 1/2 cup cooked artichoke hearts drained and quartered
- 2 cups canned garbanzo beans rinsed and drained
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Servings: servings
Instructions
- 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 Notes
Recipe borrowed with permission from www.strongertogether.coop
Find more recipes and information about your food and where it comes from at www.strongertogether.coop
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