Roasted-Vegetable Paella

Southern Living
Serve a hearty paella filled with roasted vegetables as a replacement for fish or shrimp.
Makes 4 to 6 servings


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3 cups chicken broth
1 1/4 teaspoons saffron threads
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
1/2 pound zucchini, sliced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 large onion, chopped
3 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 cups uncooked Arborio rice
Lemon wedges (optional)


Bring chicken broth and saffron threads to a boil over medium-high heat; reduce heat, and simmer mixture 20 minutes.

Toss together bell pepper strips, sliced zucchini, and 1 tablespoon oil; place in an even layer in a 15- x 10-inch jellyroll pan. Sprinkle evenly with oregano and thyme.

Bake at 400° for 25 to 30 minutes or until tender, stirring once.

Sauté onion, garlic, and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20 to 25 minutes or until onion is caramelized. Add tomatoes, and cook, stirring often, 3 to 5 minutes or until liquid is absorbed.

Add uncooked rice and chicken broth mixture to skillet; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes. Serve with lemon wedges, if desired.

Created date

March 2004