Veggie-Loaded Easy Paella
A traditional Spanish paella is often made with “bomba rice,” however this recipe uses arborio rice, which is more accessible and works just as well. This
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Cooking tools:
- Skillet
- Paella pan
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Stove
- Garlic press
Ingredients
- 1 tsp (5ml) saffron
- 5 cups (1250ml) chicken broth (reduced-sodium)
- ½ tsp (2.5ml) salt
- 3 tbsp (45ml) olive oil
- 1 large onion (diced)
- 2 bell peppers (diced)
- 2 celery stalks (diced)
- 2 links chorizo sausage (sliced or ground)
- 4 cloves garlic (crushed)
- 3 tomatoes (diced)
- 1 cup (250ml) zucchini (diced)
- 2 tsp (10ml) paprika
- ½ tsp (2.5ml) black pepper
- 2 cups (500ml) arborio rice (or “bomba” rice)
- 1 cup (250ml) green beans (sliced)
- 1 cup (250ml) peas
- 10-12 shrimps (medium-large)
- ¼ cup (60ml) fresh parsley
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