A flavorful and colorful Spanish rice dish packed with vegetables, saffron, and smoked paprika.

Cuisine: Spanish
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup (150 g) chopped green beans
• 1 cup (100 g) frozen peas
• 1 teaspoon smoked paprika
• Pinch of saffron threads
• 1 1/2 cups (300 g) Arborio rice
• 3 cups (720 ml) vegetable broth
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until softened.
2. Add garlic, bell peppers, and green beans. Cook until vegetables are tender-crisp.
3. Stir in smoked paprika and saffron. Add rice and stir to coat.
4. Add vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
5. Stir in peas and cook for 2 minutes more.
6. Remove from heat and let stand for 5 minutes. Garnish with parsley and serve with lemon wedges.

Suggested Drinks

Albariño: This light-bodied white wine with citrus and floral notes complements the delicate flavors of the paella.

Garnacha Rosé: A refreshing rosé with fruity notes of strawberry and watermelon, it pairs well with the vegetables and rice.

Non-Alcoholic Option

Tinto de Verano (Spanish Summer Wine): A non-alcoholic mix of red wine and lemon-lime soda, its fruity and bubbly character complements the paella perfectly.