This delightful Paella with Roasted Vegetable Medley is a flavorful and satisfying meal that can be prepared in about an hour. Begin by roasting a colorful array of vegetables, including bell peppers, onions, broccoli, and zucchini. While the veggies are in the oven, prepare the paella base with short-grain rice, chicken broth, and aromatic spices like saffron and paprika. Finally, assemble the dish by adding the roasted veggies, tender chicken, and succulent shrimp. Serve warm, garnished with fresh parsley and lemon wedges for a vibrant and comforting family dinner.
Meat, Eggs, & Dairy
- 1 pound chicken thighs
- 1 cup frozen shrimp
Fresh Produce & Herbs
- 1 each red bell pepper
- 1 each yellow onion
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 each zucchini
- 2 eaches tomato
- 1 each lemon
Pantry Items
- 2 cups short-grain rice
- 4 cups chicken broth
- 2 tablespoons olive oil
Seasonings & Spices
- 2 eaches garlic clove
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads
- 1/4 cup chopped parsley
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