World Wednesday: Vegetarian Paella

There are a lot of layers of flavors in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon
vinaigrette work well.

Serves 4-6. Prep time: 30 minutes active; 60 minutes total.


1 tablespoon olive oil
1 medium yellow onion, peeled and diced
1 large red bell pepper, seeded and diced
3 cloves fresh garlic, peeled and minced
1 medium zucchini, diced
2 cups canned diced tomatoes and juice
2 teaspoons smoked paprika
½ teaspoon crushed red pepper
1 ½ cups rice, medium- or short-grain
3 cups vegetable broth, room temperature
½ cup canned artichoke hearts, drained and quartered
2 cups canned garbanzo beans, rinsed and drained
½ teaspoon salt
¼ teaspoon ground black pepper


In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onion and bell pepper and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, paprika and chili flakes, and sauté for 5 to 10 minutes. Add the rice and broth, stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Preheat the broiler while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10 to 15 more minutes. When the liquid is mostly absorbed and the rice is tender, transfer the pot to the broiler for 5 to 10 minutes, until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve