- 2 cloves garlic (minced)
- 1 large onion (chopped)
- 1 can whole tomatoes (28 oz can)
- 2 red and green peppers (cut into julienne slices)
- 3 cups arborio rice
- ¼ teaspoon saffron
- 6 cups water (or use vegetable stock)
- 14 oz chickpeas (canned, drained (can also use 16 oz can))
- ½ cup peas
- 1 medium summer squash (diced and roasted)
- 1 medium zucchini (diced and roasted)
- 2 teaspoons smoked paprika (optional)
- 1 dash salt (to taste)
- 1 dash pepper (to taste)
- Preheat the oven to 400°
- In a large oven proof skillet, or 14” paella pan, over a medium heat, add the onions and garlic. Add the peppers and sauté for five minutes. Add the tomatoes without the liquid from the can, and sauté until most of the liquid evaporates from the pan and the vegetables are cooked. Season with salt and pepper.
- Add the saffron to two tablespoons of hot water. Set aside.
- Add the rice, saffron, and beans to the pepper mixture, with the smoked paprika, two teaspoons of salt, and one teaspoon of pepper. Add the water or stock, and place over high heat on stove. When it comes to a boil, remove from heat. Place in oven for 20-30 minutes. Add the peas, squash, and zucchini, and heat for 5 more minutes, or until the rice is cooked to your liking.
- If the rice isn’t cooked through and the liquid is absorbed, add more liquid
- You can also do this entirely on the stovetop. Just make sure there’s enough stock for the rice to cook through. Add a bit more if the rice is dry, yet not cooked through