Alex and Sonja suggest using saffron in place of the turmeric to be more authentic; however, as long as you use the pimentón you should loose flavor!
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 shallot, diced
- 1/2 tablespoon smoked paprika (pimentón)
- 1 teaspoon tumeric
- 1/2 cup short grain brown rice
- 3/4 cup diced tomatoes (about 1 large one)
- 2 tablespoon water
- 1/2 cup chickpeas (drained/rinsed if using canned)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cup vegetable broth
- 5–6 1/2” slices zucchini
- In a 8″ cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Stir in diced shallots and minced garlic, cooking for 4-5 minutes. Next, add 1/2 tablespoon smoked paprika, 1 teaspoon tumeric, and 1/2 cup brown rice; cook for one minute.
- Next, add the roughly diced tomato, two tablespoons water, 1/2 cup chickpeas, and 1/2 teaspoon of salt and pepper. Give a good stir and cook until tomatoes start to boil, 3-4 minutes.
- Finally, carefully pour in 1 1/4 veggie broth and layer zucchini slices on the top of the dish, lightly pushing the zucchini in to the dish. (The broth will be up to the edge of the pan but will reduce down from there.) Bring broth to a boil and the reduce to medium-low.
- Continue to let cook without stirring until rice has absorbed almost all the liquid, roughly 40 minutes. Remove from heat and let sit for 5-10 minutes before serving. Water should be completely absorbed and paella should look crusty on top!