Spain’s most famous dish layers on the flavors. Enjoy this vegetarian version with a green salad and simple sides.
- 1 tablespoon 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 teaspoons smoked paprika
- 1/2 teaspoon 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 teaspoon salt
- 1/4 teaspoon 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.
There are a lot of layers of flavor in paella, 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.
361 calories, 4 g. fat, 0 mg. cholesterol, 399 mg. sodium, 71 g. carbohydrate, 8 g. fiber, 11 g. protein