Vegetable Paella

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup Arborio rice
• 1 tsp smoked paprika
• Pinch of saffron threads (optional)
• 4 cups vegetable broth, warm
• 1 cup chopped tomatoes
• 1/2 cup frozen peas
• 1/2 cup green beans, chopped
• Lemon wedges for serving

Steps

1. Heat olive oil in a large paella pan or wide skillet. Sauté onion, garlic, and bell pepper until softened.
2. Stir in rice, paprika, and saffron. Cook for 2 minutes.
3. Pour in warm broth and tomatoes. Bring to a simmer, then reduce heat to low. Cook uncovered for 15-20 minutes without stirring, until most liquid is absorbed.
4. Scatter peas and green beans over the rice. Cover the pan and cook for another 5-10 minutes, or until rice is tender and vegetables are cooked through. Let rest for 5 minutes before serving with lemon wedges.