Roasted Vegetable Vegan Paella

Method

20 min prep · 40 min cook

1. Preheat the oven to 400°F (200°C). Toss the bell peppers, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 20 minutes.

2. In a large skillet or paella pan, heat a tablespoon of olive oil over medium heat. Add the tomatoes and cook for 2-3 minutes.

3. Stir in the rice, vegetable broth, and saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

4. Add the roasted vegetables and green peas to the skillet. Stir gently to combine. Cover and cook for another 10-15 minutes, or until the rice is tender and has absorbed the liquid.

5. Remove from heat and let it sit covered for 5 minutes. Serve with lemon wedges.

Courses: Main Course

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