Ingredients
Scale
- 1 cup Arborio rice
- 3 cups low-sodium vegetable broth
- 1 cup chopped bell peppers (red and yellow)
- 1 cup sliced zucchini
- 1 cup frozen green peas
- 1 pinch saffron threads
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- 1 tsp smoked paprika
- Lemon wedges (for serving)
Instructions
- Chop bell peppers and zucchini into bite-sized pieces. Measure out the rice and spices.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add chopped bell peppers and zucchini; sauté for about 5 minutes until softened.
- Stir in minced garlic and smoked paprika; cook for 1-2 minutes until fragrant.
- Add Arborio rice, stirring to coat with oil and spices. Pour in vegetable broth and add saffron threads, bringing everything to a gentle boil.
- Reduce heat to low, cover tightly, and let simmer for about 20 minutes or until liquid is absorbed and rice is tender.
Notes
- Feel free to customize with seasonal vegetables or add chickpeas for extra protein.
- Let the paella rest for five minutes before serving to enhance flavor melding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg