Summer Vegetable Paella

5 from 1 vote

Packed with colorful vegetables and using traditional paella rice Bomba that gets crisp on the bottom, Summer Vegetable Paella is simple enough for a weeknight but is a show-stopper to serve to guests. Cooking the vegetables in two rounds ensures they are all evenly tender and retain the most flavor.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time25

Cook Time45

Total Time1 10

Course: Main

Cuisine: Spanish

Keyword: gluten free, one pot meal, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $9.00

Equipment

Saucepan
Large Oven Safe Skillet or Dutch Oven

Ingredients

4 cups Vegetable Stock, divided
Pinch Saffron Threads (about 1/8 tsp)
4 Tbsp Olive Oil, divided
1 Red Bell Pepper, diced
1 lb Zucchini, diced (can use yellow summer squash or a combination of the two)
1 cup diced Yellow Onion
1 1/2 tsp Smoked Paprika
2 tsp Kosher Salt (see note)
2 cloves Garlic, diced
2 cups Bomba Rice, uncooked
1 cup diced Fresh Tomato
1 15 oz can Chickpeas / Garbanzo beans, drained and rinsed
1/2 cup White Wine (preferably a dry variety)
Chopped Fresh Herbs, for garnish (basil or parsley)
Lemon Wedges, for serving

Instructions

Preheat oven to 400°F / 204°C.
Bring stock to a simmer in a saucepan. When it begins to simmer, reduce heat to low-medium so that the stock stays warm but is not simmering. Stir in saffron.
Meanwhile, heat a large oven-safe skillet (use one that is about 12 inches wide) over medium-high heat. Add 1 Tbsp olive oil. When oil begins to shimmer, add bell pepper with a pinch of kosher salt. Saute pepper until tender and slightly golden, 4 to 5 minutes. Transfer pepper to a bowl and return skillet to heat.
To heated skillet, add 2 Tbsp olive oil. When it begins to shimmer, add zucchini with a pinch of salt. Saute until deep golden brown and tender, 5 to 6 minutes. Add zucchini to bowl with bell pepper. Return skillet to heat.
Reduce heat under skillet to low-medium. Add 1 Tbsp olive oil. When oil is shimmering, add onion and saute until softened, 3 to 4 minutes. Stir in paprika, salt, and garlic. Saute for 1 minute more.
Add rice and cook, stirring constantly, until coated in onion mixture and lightly toasted, about 2 minutes.
Pour warm stock over rice. Stir in tomato, chickpeas, reserved vegetables, and wine. Bring to a simmer.
Transfer skillet to oven. Bake, uncovered, until liquid is absorbed and rice is tender, about 35 minutes.
When rice is tender, transfer skillet to stovetop over medium-low heat (be very careful - the skillet will be extremely hot). Cook rice, without stirring, until the rice smells nutty and you can hear it crackling on the bottom, 6 to 8 minutes. (This step crisps up the rice on the bottom of the pan and gives the dish lots of texture.)
Remove skillet from heat and let stand for 10 minutes.
Garnish with fresh herbs and serve with lemon wedges on the side.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Nutrition