Roasted vegetable paella is a vibrant dish made with smoky paprika, tender vegetables and Arborio rice simmered in broth, then garnished with lemon wedges.
Roasted vegetable paella is a vibrant dish made with smoky paprika, tender vegetables and Arborio rice simmered in broth, then garnished with lemon wedges.
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.
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.
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
large skillet, wooden spoon, sharp knife, cutting board, citrus squeezer
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