Paella De Legumbres Recipe

Cooking Instructions

1. 1

   Prepare the Saffron

   In a small bowl, soak the saffron threads in a few tablespoons of warm vegetable broth for about 10 minutes.

2. 2

   Sauté Vegetables

   In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.

3. 3

   Add Peppers and Zucchini

   Stir in the red and green bell peppers, and zucchini. Cook for about 5 minutes until they soften.

4. 4

   Incorporate Rice and Spices

   Add the Valencia Bomba rice, paprika, and the soaked saffron with its liquid. Stir well to combine.

5. 5

   Add Broth and Cook

   Pour in the vegetable broth, and add salt and black pepper to taste. Bring to a boil, then reduce heat to low and let simmer for about 15 minutes.

6. 6

   Add Tomatoes, Chickpeas, and Peas

   After 15 minutes, add the diced tomatoes, chickpeas, and green peas. Stir gently and continue to cook for another 5-10 minutes until the rice is tender and the liquid is absorbed.

7. 7

   Rest and Serve

   Remove the pan from heat and let it rest for 5 minutes. Serve warm, garnished with lemon wedges.