Pan-Seared Paella with Vegetables
A Mediterranean-inspired paella dish loaded with vegetables, perfect for a weeknight dinner.
Ingredients
- ●1 cup paella riceuncooked
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 large bell peppersliced
- ●1 medium zucchinisliced
- ●1 large tomatodiced
- ●1 (14 oz) can artichoke heartsdrained and chopped
- ●2 cups vegetable brothlow sodium
- ●1 teaspoon smoked paprikaoptional
- ●1 teaspoon saltoptional
- ●1/2 teaspoon black pepperoptional
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the sliced bell pepper and cook until tender, about 5 minutes.
- 5
Add the sliced zucchini and cook until tender, about 5 minutes.
- 6
Add the diced tomato and cook for 2 minutes.
- 7
Add the artichoke hearts, smoked paprika, salt, and black pepper. Stir to combine.
- 8
Add the uncooked paella rice and stir to combine with the vegetable mixture.
- 9
Add the vegetable broth and bring to a boil.
- 10
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 11
Remove from heat and let rest for 5 minutes before serving.