How to Easy Make Roasted Vegetable Paella

1. PREPARE THE VEGETABLES

   Start by thoroughly rinsing the red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes under cold running water. Pat them dry with a clean kitchen towel. Slice the red and yellow bell peppers into thin strips, the zucchini into half-moon shapes, and leave the cherry tomatoes whole. Peel the onion and finely chop it, and mince the garlic cloves. Arrange all the vegetables on a large cutting board for easy access.

   
   Tip: Keep your vegetable slices consistent in size to ensure even roasting and cooking.
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1. ROAST THE VEGETABLES

   Preheat your oven to 200°C. Spread the sliced bell peppers, zucchini, and cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss gently to coat. Roast the vegetables in the oven for 20 minutes until they are tender and slightly charred at the edges. Remove from the oven and set aside.

   
   Tip: Rotate the baking sheet halfway through roasting for even browning.
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1. SAUTÉ THE ONION AND GARLIC

   Heat 1 tablespoon of olive oil over medium heat in a large skillet or paella pan. Add the chopped onion and cook for 5 minutes, stirring frequently, until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring continuously, until fragrant.

   
   Tip: Keep the heat moderate to prevent the garlic from burning, which can result in a bitter flavor.
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1. TOAST THE RICE

   Add the Arborio rice to the skillet with the sautéed onion and garlic. Stir well to coat the rice in the oil, and cook for 2-3 minutes, stirring frequently, until the rice becomes lightly golden and starts to release a nutty aroma.

   
   Tip: Toasting the rice enhances its flavor and helps it absorb the broth more evenly during cooking.
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1. ADD THE BROTH AND SPICES

   Dissolve the smoked paprika in the vegetable broth and pour the mixture into the skillet with the rice. Stir gently to combine, ensuring the rice is evenly distributed. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid or foil, and let it simmer for 15 minutes without stirring.

   
   Tip: Avoid stirring during this phase to allow the rice to develop a crisp, golden crust at the bottom, known as "socarrat."
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1. COMBINE WITH ROASTED VEGETABLES

   After 15 minutes, remove the lid and gently fold the roasted vegetables into the rice mixture. Add the cherry tomatoes at this stage for a burst of flavor. Cover the skillet again and cook for an additional 5-7 minutes, or until the rice is fully cooked and has absorbed all the broth.

   Tip: Taste the rice for doneness; if it's still firm, add a splash of warm broth and cook for a few more minutes.
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1. GARNISH AND SERVE

   Remove the skillet from the heat and let the paella sit, covered, for 5 minutes to rest. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for squeezing over each portion.

   Tip: Serve the paella straight from the skillet to preserve its rustic charm and keep it warm.
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