Name: Vegetable Paella (Paella de Verduras)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 1 cup green beans, trimmed and halved; 0.5 cup frozen peas; 1 cup Arborio rice (or other short-grain rice); 0.5 can crushed tomatoes (200g); 0.5 tsp smoked paprika; 0.25 tsp saffron threads, dissolved in 2 tbsp warm water; 4 cups vegetable broth, warm; salt; black pepper; 0.25 cup fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (for serving)

Instructions

1. Heat olive oil in a large paella pan or wide shallow skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell peppers, cook for another 5-7 minutes. 2. Stir in green beans and rice, cooking for 2 minutes until rice is slightly translucent. Add crushed tomatoes, smoked paprika, and saffron liquid. Stir to combine. 3. Pour in the warm vegetable broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until most of the liquid is absorbed and rice is tender. Do not stir the rice during this time. 4. Stir in frozen peas, cover again, and let sit off the heat for 5 minutes. 5. Garnish with fresh parsley and serve with lemon wedges.