A seasonal, vegetarian riff on the classic, this paella is a beautiful main course that's the perfect weekend or date-night dinner.
1/2 cup short grain brown rice
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, minced
1 tablespoon smoked paprika (pimentón)
1/2 teaspoon ground turmeric
1 cup canned crushed tomatoes
3/4 cup cooked chickpeas (drained/rinsed if using canned)
1 teaspoon sea salt
1/2 teaspoon pepper
½ cup water
1 1/2 cup low-sodium vegetable broth
1 medium zucchini, cut into 1/4" thick slices
1 medium summer squash, cut into 1/4" thick slices
Parsley, for serving
Lemon wedges, for serving
Tips + Tricks: This recipe is specific to using short-grain brown rice. I've found this type of rice doesn't cook well in tomatoes, hence the pre-cooking. If you decide to use a different variety of rice (like the rice traditionally used in paella), don't pre-cook.
Use up leftover ingredients: brown rice, zucchini, chickpeas
Links: Recipe adapted from A Couple Cooks
Keywords: vegetarian paella, summer paella, zucchini recipes
Find it online: https://naturallyella.com/summer-vegetarian-paella/