Summer Vegetable Paella

Ingredients

• 1 lb small heirloom tomatoes, seeded and cut into wedges
• salt, to taste
• ¼ cup olive oil
• 3 large garlic cloves, minced
• 1 orange bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 zucchini, quartered lengthwise and sliced horizontally
• 1 lb string beans, trimmed and cut into 1-inch lengths
• pinch of saffron
• 2 tsp smoked paprika
• 2 cups arborio rice
• 4 cups vegetable broth

Instructions

1. Heat oven to 450.
2. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
3. In a large oven-safe pot, heat the olive oil over medium heat. Add the garlic to the pot and saute for 30 seconds, or until fragrant.
4. Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt. Saute for 5-6 minutes, or until starting to become tender. Add the saffron, paprika, and rice to the pot. Saute for a minute and then add 1 tsp salt and vegetable broth to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
5. Top with the tomato slices and then place in the oven. Cover and cook for 20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes.
6. Stir to combine and season to taste with salt and black pepper. Serve warm.