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Vegetarian Paella

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.


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


  • 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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