Description
A vibrant and flavorful dish showcasing a delightful mix of fresh vegetables and aromatic spices, perfect for any gathering!
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup bell peppers (mixed colors), diced
- 1 medium zucchini, sliced
- 1 cup tomatoes (fresh or canned), diced
- 1 cup green peas (fresh or frozen)
- ½ tsp saffron threads
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Lemon wedges for garnish
Instructions
- Heat olive oil in a large paella pan over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add diced bell peppers and zucchini; sauté until tender but crisp (about 5 minutes).
- Stir in Arborio rice, smoked paprika, and saffron threads; mix well for about 2 minutes.
- Slowly pour in vegetable broth, stirring gently. Bring to a simmer, then reduce the heat to low and cook for 20-25 minutes.
- When most liquid is absorbed and rice is tender but al dente, fold in green peas and diced tomatoes. Cook briefly until warmed through.
- Fluff with a fork and serve hot with lemon wedges on the side.
Notes
- Customize this dish with seasonal vegetables like artichokes or asparagus.
- For extra flavor, consider adding a splash of lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg