Zucchini, Artichoke and Olive Paella

This festive, abundant dish combines a dazzling array of vegetables with savory broth, rice and aromatics for an unforgettable meal. While many traditional preparations of paella contain chicken, calamari, shrimp and/or chorizo, we’ve kept this version completely veggie-forward so that all of your guests can enjoy it. Typically, paella is made with short-grained Bomba rice but Arborio can also be used in this recipe with delicious results.

2 tablespoons olive oil

2 onions, sliced thinly

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half moons

Salt

2 cloves garlic, sliced thinly

1 tablespoon tomato paste

1 1/2 cups bomba paella rice

3 1/2 cups vegetable stock

1 cup artichoke hearts

1/2 cup mixed pitted olives

1/2 cup cherry tomatoes

1/4 cup Italian parsley leaves, chopped

1 lemon, sliced into wedges

Hot pepper sauce

Preheat oven to 400°F. Heat olive oil in a large enameled cast iron pot or Dutch Oven set over medium heat. Add the onions, peppers and zucchini and season with salt. Sauté until starting to caramelize and soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and rice and stir until all of the grains are coated.

Add the stock, artichokes, olives and tomatoes, and stir to combine. Season to taste with salt. Place the pot into the preheated oven and bake until the rice is cooked through and crisping on top, about 45 minutes.

Remove from the oven. Garnish the paella with parsley and serve with lemon wedges and hot pepper sauce on the side.