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. Serves 4 to 6. Prep time: 30 minutes active; 1 hour total.
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, diced
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
1 medium zucchini, diced
2 cups canned diced tomatoes and juice
5-10 saffron strands
2 teaspoons smoked paprika
½ teaspoon crushed red pepper flakes
1½ cups rice, medium- or short-grain
3 cups vegetable stock, room temperature
½ cup canned artichoke hearts, drained and quartered
2 cups canned garbanzo beans, rinsed and drained
½ teaspoon salt
½ teaspoon ground black pepper
PREPARATION
- 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 to 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 to 15 more minutes.
- When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5 to 10 minutes until the edges of the rice begin to brown and get a bit crispy.
- Remove from broiler and serve.
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