Summer Veggies Paella

  • 1 Zucchini (cut into ½” slices and quartered)
  • 1 small Eggplant (cut into ½” slices and quartered)
  • 1 Pint Green Beans (chopped into 1” segments)
  • 1 lb Heirloom Tomato (seeded and cut into thick wedges)
  • 1 ear of Corn (removed from cob)
  • 1 Bell Pepper (chopped)
  • ½ C Yellow Onion (diced)
  • 2 cloves garlic (minced)
  • 1 T Tomato Paste
  • 2 t Paprika
  • 1 pinch Saffron
  • 1 t Sea Salt
  • 1 lb Shrimp (peeled and deveined)
  • 1 lb Mussels (rinsed and debearded)
  • 2 Chicken Thighs (boneless, roughly chopped)
  • 3 C Bomba rice
  • 2 C Bone Broth
  • 1 C White Wine
  • 1 1/2 C Water
  • 3 T Olive Oil
  • Zest + juice of 1 Lemon
  • Minced parsley for garnish
  1. Lay out ingredients.
  2. Heat 2T olive oil in a large frying pan (cast iron is ideal) at medium heat. Stir in garlic and onion, and sauté for 5 minutes.
  3. Add rice to pan and toss to coat and cook an additional 3 minutes.
  4. Slowly add water, wine, and bone broth while stirring. Add saffron, paprika, bell pepper, zucchini, beans, eggplant, and salt.

  5. Bring to a rolling boil for 2 minutes, then reduce heat to medium-low and simmer covered for 20 minutes.
  6. Add mussels and cook covered for approximately 5 minutes, until all have opened.
  7. While the rice is cooking, in a medium frying pan, heat 1T olive oil over medium heat. Add chicken, tomato paste, and lemon juice and zest. Cook for 5 minutes.

  8. Add shrimp and ensure both sides are cooked, approximately 5 minutes.
  9. Combine meats with rice mixture in large frying pan, and add sliced heirloom tomato and corn. Allow to simmer covered for 5 minutes.
  10. Serve, garnished with minced parsley.

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