Spring Vegetable Paella

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup fresh or frozen peas
• 2 cups arborio rice
• 4 cups vegetable broth
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium-high heat.
2. Add onions and garlic, and sauté until onions are translucent.
3. Add red and yellow bell peppers and zucchini, and cook for a few minutes until just tender.
4. Add rice, saffron, smoked paprika, thyme, salt, and pepper, and stir to coat the rice in the oil and spices.
5. Add vegetable broth and bring to a boil.
6. Lower heat to medium-low and cover with a lid.
7. Cook for about 20 minutes, or until the rice is cooked through and the liquid is absorbed.
8. If necessary, add more vegetable broth or water to keep the paella from drying out.
9. Add fresh or frozen peas, stir, and cook for a few more minutes.

Serving suggestions:

• Garnish with lemon wedges and fresh herbs such as parsley or cilantro.
• Serve as a vegetarian main course or a side dish.
• Enjoy with a crisp white wine or a cold beer.

Verdict:

This spring vegetable paella is a delicious and colorful dish that is perfect for entertaining or an easy family dinner. The combination of saffron, smoked paprika, and thyme gives the rice a fragrant and slightly smoky flavor, while the fresh vegetables add crunch and sweetness to the dish. Serve the paella with a side salad or some crusty bread for a delicious and satisfying meal.