Vegetable Paella with Peppers & Zucchini | Vegan + Gluten Free Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a paella pan over medium heat and add the olive oil.
2. Finely chop the onion, roughly chop the garlic, cut the red pepper into thin strips and the zucchini into thin rounds.
3. Add the chopped vegetables to the hot pan and stir for about 4 minutes until lightly sautéed. Add the paprika and mix quickly.
4. Add the grated tomatoes, season with sea salt and black pepper, mix and simmer for about 4 minutes until slightly thickened.
5. Add the drained and rinsed butter beans, the vegetable broth, saffron and rosemary. Raise the heat to high and stir gently.
6. When it boils, add the rice and stir so it is evenly spread. Simmer for 9 to 10 minutes without stirring.
7. Lower to low-medium heat and simmer for another 6 to 8 minutes, until all the broth is absorbed.
8. Raise to medium-high heat for 2 to 3 minutes to form the socarrat (caramelized rice at the bottom), then remove from the heat.
9. Cover with a clean cloth and rest for 5 minutes, then uncover and garnish with lemon wedges.

Summarized from Spain on a Fork's video. Watch it for the details.

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