Summer Veggies Paella

Course Main Course
Cuisine Spanish
Keyword guests, paella, seafood, summer
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6


  • large frying pan
  • Medium Frying Pan


  • 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


  • Lay out ingredients.
  • 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.
  • Add rice to pan and toss to coat and cook an additional 3 minutes.
  • Slowly add water, wine, and bone broth while stirring. Add saffron, paprika, bell pepper, zucchini, beans, eggplant, and salt.
  • Bring to a rolling boil for 2 minutes, then reduce heat to medium-low and simmer covered for 20 minutes.
  • Add mussels and cook covered for approximately 5 minutes, until all have opened.
  • 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.
  • Add shrimp and ensure both sides are cooked, approximately 5 minutes.
  • Combine meats with rice mixture in large frying pan, and add sliced heirloom tomato and corn. Allow to simmer covered for 5 minutes.
  • Serve, garnished with minced parsley.

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