Zutaten für Roast Vegetable Paella
- 4 cups chicken broth
- Saffron Threads
- Red Bell Pepper
- 2 medium zucchini, cut into 1/2-inch thick slices
- Olive Oil
- Dried Oregano
- Dried Thyme
- Onion
- Garlic Cloves
- Jalapeno Pepper
- Plum Tomatoes
- Arborio Rice
- Lemon Wedge
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Zubereitung von Roast Vegetable Paella
- In a small saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Reduce heat and simmer for 20 minutes, stirring in 1/2 teaspoon of saffron threads during the last 10 minutes.
- Preheat oven to 400°F (200°C). Toss 1 large red bell pepper (cut into 1-inch strips), 2 medium zucchini (cut into 1/2-inch thick slices), and 2 tablespoons of olive oil in a large bowl.
- Spread the bell pepper and zucchini in a single layer in a 15x10-inch jellyroll pan.
- Sprinkle evenly with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme.
- Roast for 25-30 minutes, or until the vegetables are tender, stirring halfway through.
- While the vegetables roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and 1 jalapeño pepper (minced), and cook for 20-25 minutes, or until the onions are caramelized, stirring occasionally.
- Add 1 (28-ounce) can of crushed tomatoes to the skillet and cook, stirring often, for 3-5 minutes, or until the liquid is absorbed.
- Add 2 cups of uncooked paella rice to the skillet and stir to coat with the oil and tomatoes.
- Pour the saffron-infused chicken broth into the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, stirring once after 15 minutes.
- Gently stir in the roasted bell peppers and zucchini, and cook for an additional 5 minutes.
- Remove from heat and let rest for 5 minutes before serving.
- Serve hot, garnished with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
24g
Fat
7g
Carbs
23g