How to Make Veggie Paella

• Heat olive oil. In a large pan, add 2 tablespoons of olive oil and warm it over medium heat.
• Sauté onion and garlic. Toss in one chopped onion and two minced garlic cloves. Sauté until the onion turns translucent and fragrant, about 3-4 minutes.
• Add the veggies. Incorporate one chopped bell pepper, one sliced zucchini, and one cup of halved cherry tomatoes. Cook for 5 minutes, letting the veggies soften and their colors brighten.
• Stir in rice. Add 2 cups of Arborio rice to the pan, stirring well to coat the rice in the vegetable mixture. Cook to slightly toast the rice for about 2 minutes.
• Combine broth and spices. Pour in 4 cups of vegetable broth along with 1 teaspoon of smoked paprika, ½ teaspoon of saffron threads, salt, and black pepper to taste. Bring it all to a gentle boil.
• Simmer to perfection. Reduce the heat and let it simmer uncovered for 20 minutes or until the rice is tender and has absorbed most of the broth. Stir occasionally to keep it from sticking.
• Add green peas. Gently fold in 1 cup of green peas and continue cooking for an additional 5 minutes.
• Fluff and serve. Once the dish is ready, fluff the paella gently with a fork to separate the grains. Serve it hot and enjoy the delightful blend of flavors!