Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Entrees
Method
Entrees
- 1
Prepare the Base
In a large paella pan or wide skillet, heat the olive oil over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add Vegetables
Add the diced bell pepper and zucchini to the pan.
- 5
Sauté the mixture for 5-7 minutes until the vegetables start to soften.
- 6
Add the chopped green beans and diced tomatoes, cooking for another 3-4 minutes.
- 7
Incorporate Rice and Broth
Stir in the Bomba rice, ensuring it is well coated with the vegetable mixture.
- 8
Pour in the vegetable broth, and add the paprika, saffron, salt, and black pepper.
- 9
Bring the mixture to a simmer, then reduce the heat to low.
- 10
Cook the Paella
Cover the pan with a lid or aluminum foil and let it cook for 20-25 minutes, without stirring.
- 11
Check the rice for doneness; it should be tender and absorb most of the liquid.
- 12
Garnish and Serve
Once the rice is cooked, remove from heat and let it sit for 5 minutes.
- 13
Garnish with fresh parsley and serve with lemon wedges on the side.
