Super Easy Paella
Ingredients
- 1/4 cup plus 2 tbsp. extra-virgin olive oil, divided
- 1 yellow onion, finely chopped
- 1 red bell pepper, thinly sliced
- 8 oz. cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 1/2 tsp. paprika
- 1 tsp. saffron threads
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup dry white wine
- 1 1/2 cups dry u.s.-grown short-grain white rice
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 (15-oz.) can diced fire-roasted tomatoes
- 2 1/2 cups vegetable broth
- 1/2 cup frozen green peas, thawed
- 1/4 cup finely chopped fresh parsley
- zest and juice of 1 lemon
- 1/3 cup sliced green olives, optional
Preparation
Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high
Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened
Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant
Add wine and cook 2 to 3 minutes, until mostly reduced
Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent
Stir in chickpeas, tomatoes, broth, and green peas
Bring to a low boil, reduce heat, cover, and cook 25 minutes
Meanwhile, combine parsley, lemon zest and juice, and remaining 2 tbsp
Oil in a small bowl
Once rice is cooked, remove lid and cook 5 more minutes
Scatter parsley oil overtop, and garnish with olives, if desired
Credit: @dishingouthealth
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