summer paella

A seasonal, vegetarian riff on the classic, this paella is a beautiful main course that's the perfect weekend or date-night dinner.

Summer Vegetarian Paella

short grain brown rice

olive oil

garlic,

yellow onion, minced

smoked paprika (pimentón)

turmeric

tomatoes

chickpeas

sea salt

pepper

water

vegetable broth

zucchini,

summer squash, cut into 1/4" thick slices

Parsley,

Lemon wedges,

Bring 2 cups of water to a boil and add the rice. Reduce to a simmer, cover, and, cook for 25 minutes.

While the rice is cooking, In a 8″ cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Stir in diced onion and minced garlic, cooking for 4-5 minutes. Next, add 1/2 tablespoon smoked paprika, and 1/2 teaspoon turmeric; cook for one minute.

Next, add the roughly diced tomato, chickpeas, and 1/2 teaspoon of salt and pepper. Give a good stir and cook until tomatoes start to boil, 3-4 minutes.

Stir in the cooked rice and ½ cup of the hot rice water. Finish with the vegetable broth then layer the zucchini/squash on top. Continue to cook until the rice is tender and liquid has been absorbed; 30 or so minutes. The goal is to leave it cooking for 5 or so minutes longer so the rice on the bottom is crisp. Serve with a sprinkle of parsley and lemon juice.

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Summer Vegetarian Paella

Top 1 summer paella recipes from across the web

The most viewed summer paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Vegetarian Paella

The most viewed summer paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine