Naturally gluten free, this vegetable paella is a tasty take on the classic Spanish rice dish. It’s a vibrant, colorful dinner thanks to the spices and fresh vegetables, including tomatoes, red bell pepper, zucchini, artichoke hearts and mushrooms. As a bonus, your house will smell incredible while the dish simmers!
Instructions
- Heat 2 tablespoons of olive oil in a wide pan over medium heat. Sauté the onion and bell pepper with a pinch of salt until soft. Add the garlic and tomato paste and cook until thoroughly incorporated. Stir in spices.
- Add mushrooms, zucchini, and artichokes and cook until just starting to brown. Add another tablespoon of olive oil if needed.
- Stir rice into the pan until well-coated and lightly toasted for 2-3 minutes.
- Pour in hot broth, butter, and scatter tomatoes on top. Simmer undisturbed until liquid is absorbed and rice is cooked through, approximately 20-30 minutes.
- Serve warm.
