Veggie Paella

This vegetable paella is a hearty and satisfying dish that's perfect for a gathering of friends or family. It's a celebration of fresh, seasonal produce, all brought together by the magic of saffron that makes paella so special. Use fresh and seasonal vegetables to make this recipe unique.

Large pinch of saffron

2 tablespoons olive oil, divided

1 red onion, sliced

1 red bell pepper, sliced

3 garlic cloves, chopped

½ teaspoon salt

2 cups Bomba Rice (also known as Paella Rice)

1 cup crushed tomatoes

4 cups vegetable stock

½ cup frozen green peas and carrots

Kalamata olives, sliced

Sliced lemons and chopped parsley for serving

Preheat the oven to 375 degrees.

In a small bowl, add the saffron and ½ cup hot water for the spice to bloom.

In a large Dutch Oven on medium high heat, add ½ of the olive oil and sauté the onions and peppers until crisp tender. Add the garlic and cook for a few minutes longer. Season with salt.

Add the remaining olive oil to the same pot and add the rice. Toast for 2-3 minutes, then add the tomatoes, vegetable stock and saffron liquid. Let the rice cook until almost tender, about 10 minutes. Season with additional salt if desired.

Divide the rice mixture between the 4 skillets. Add green peas and carrots on top.  Bake for 7-10 minutes until the rice is cooked through. Top the skillets with olives and serve immediately with lemons and parsley.