Vegetable Paella

This Vegetable Paella is a vibrant and flavorful dish, perfect for a cozy dinner. Packed with a variety of vegetables and aromatic spices, it brings a taste of Spain to your kosher kitchen.

Ingredients

• Olive oil - 2 tablespoons
• Onion, chopped - 1 medium
• Garlic, minced - 2 cloves
• Bell pepper, diced - 1 medium
• Zucchini, sliced - 1 medium
• Carrot, diced - 1 medium
• Green peas - 1/2 cup
• Chickpeas, drained and rinsed - 1/2 cup
• Tomato, diced - 1 medium
• Bomba rice or short-grain rice - 1 cup
• Vegetable broth - 2 1/2 cups
• Paprika - 1 teaspoon
• Saffron threads - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - for garnish
• Lemon wedges - for serving

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic, diced bell pepper, zucchini, and carrot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the green peas, chickpeas, and diced tomato. Cook for 2 more minutes.
4. Add the Bomba rice, paprika, saffron, salt, and black pepper. Stir well to combine all ingredients.
5. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and cover the skillet.
6. Simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Do not stir while it cooks to allow the socarrat (crispy bottom) to form.
7. Once cooked, remove from heat and let it sit covered for 5 minutes.
8. Fluff the paella with a fork, garnish with fresh parsley, and serve with lemon wedges.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which supports digestive health.

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