Ingredients

• 1/3 cup extra virgin olive oil 80 ml
• 1/2 onion
• 4 cloves garlic
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 zucchini
• 15 fresh green beans
• 1 tomato
• 1 cup fresh broccoli 71 grams
• 1/4 cup frozen peas 34 grams
• 1 cup round rice 180 grams
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/4 tsp saffron threads .17 grams
• 1 1/2 tbsp freshly chopped thyme 1.2 grams
• 3 cups vegetable broth 705 ml
• sea salt & black pepper

Instructions

1. Roughly chop 1/2 onion, thinly slice 4 cloves of garlic, cut 1/2 red & 1/2 green bell pepper into thin strips that are 2 inches (5.08 cm) long, cut 1/2 zucchini into rounds that are 1/4 inch (.635 cm) thick and then into half shapped moons, cut the ends of 15 fresh green beans and then in half, roughly chop 1 tomato and reserve 1 cup of fresh broccoli
2. Heat a large fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in all the cut vegetables, mix with the olive oil, after 8 minutes and the onion & zucchini are translucent and the rest of the veggies are tender, add in 1 tsp sweet smoked paprika, 1/4 tsp saffron threads and season generously with sea salt & black pepper, mix together until well combined, then add in 1 cup round rice and 1 1/2 tbsp freshly chopped thyme, mix together once again, then add in 3 cups vegetable broth and 1/4 cup frozen peas, give it one last mix and simmer on a medium-high heat
3. After about 10 minutes and you can see a lot of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for another 3 to 5 minutes or until all the broth has been incorporated into the rice, then remove the pan from the heat, cover with a dishcloth and let it rest for a couple minutes, remove the dishcloth and serve at once, enjoy!