A traditional Spanish paella is often made with “bomba rice,” however this recipe uses arborio rice, which is more accessible and works just as well. This paella is also loaded with veggies for added fibre. Enjoy this fabulous dish to impress your dinner party guests.
In a saucepan, steep saffron in chicken broth with salt and simmer for 15 mins.
Heat a large skillet or paella pan and add oil once the pan is hot enough. Sauté onions, peppers, and celery together.
Add sausage (sliced or ground) and stir in garlic. Cook together for 5-8 mins on medium high heat, stirring frequently.
Mix in tomatoes, zucchini, paprika, and black pepper.
Mix in rice, pour in heated infused broth, and bring to a boil. Reduce heat to medium once boiling, cover and simmer for 10 mins (no more mixing required at this point).
Add green beans, peas and shrimps and continue to cook covered for another 15 mins. Remove from heat and serve with fresh parsley.