Ingredients

• 3-4 Cups vegetable stock
• Saffron
• Olive oil
• Mushrooms, sliced
• Zucchini, sliced
• Artichokes, sliced
• Onion, diced
• Red pepper, diced
• Garlic, minced
• 1 1/2 Cups Short grain rice
• Smoked paprika
• Sweet paprika
• Seasoning
• 1/2 Cup White wine
• Roasted cherry tomatoes
• Lemon or lime
• Fresh parsley
• Chives or scallions
• Green pimento stuffed olives

Instructions

• Warm stock in a pot and add saffron to dissolve.
• Heat a large, wide pan on medium heat. Add oil and sautée the mushrooms and zucchini in batches, setting aside once browned.
• Reduce heat to medium low and cook onions and peppers for a few minutes until soft. Add garlic and stir until aromatic.
• Add rice and stir to coat in oil. Cook a couple of minutes.
• Stir in spices and seasoning, then deglaze with wine.
• Add roasted cherry tomatoes and artichokes and 3 cups of stock and turn up heat until stock starts bubbling.
• Reduce heat and simmer until rice is cooked and stock has been absorbed, around 20-30 minutes.
• Don't stir it - the rice should form a nice crust on the bottom of the pan. If the dish is drying out before the rice is cooked, add a bit more stock.
• Squeeze lemon on top and garnish with parsley, chives and olives.

Vegetable Paella