Ingredients

The following ingredients have 4 Servings
  • 4 cups Vegetable Stock, divided
  • Pinch Saffron Threads ((about 1/8 tsp))
  • 4 Tbsp Olive Oil, divided
  • 1 Red Bell Pepper, diced
  • 1 lb Zucchini, diced ((can use yellow summer squash or a combination of the two))
  • 1 cup diced Yellow Onion
  • 1 1/2 tsp Smoked Paprika
  • 2 tsp Kosher Salt ((see note))
  • 2 cloves Garlic, diced
  • 2 cups Bomba Rice, uncooked
  • 1 cup diced Fresh Tomato
  • 1 15 oz can Chickpeas / Garbanzo beans, drained and rinsed
  • 1/2 cup White Wine ((preferably a dry variety))
  • Chopped Fresh Herbs, for garnish ((basil or parsley))
  • Lemon Wedges, for serving

Instruction

  • Preheat oven to 400°F / 204°C.
  • Bring stock to a simmer in a saucepan. When it begins to simmer, reduce heat to low-medium so that the stock stays warm but is not simmering. Stir in saffron.
  • Meanwhile, heat a large oven-safe skillet (use one that is about 12 inches wide) over medium-high heat. Add 1 Tbsp olive oil. When oil begins to shimmer, add bell pepper with a pinch of kosher salt. Saute pepper until tender and slightly golden, 4 to 5 minutes. Transfer pepper to a bowl and return skillet to heat.
  • To heated skillet, add 2 Tbsp olive oil. When it begins to shimmer, add zucchini with a pinch of salt. Saute until deep golden brown and tender, 5 to 6 minutes. Add zucchini to bowl with bell pepper. Return skillet to heat.
  • Reduce heat under skillet to low-medium. Add 1 Tbsp olive oil. When oil is shimmering, add onion and saute until softened, 3 to 4 minutes. Stir in paprika, salt, and garlic. Saute for 1 minute more.
  • Add rice and cook, stirring constantly, until coated in onion mixture and lightly toasted, about 2 minutes.
  • Pour warm stock over rice. Stir in tomato, chickpeas, reserved vegetables, and wine. Bring to a simmer.
  • Transfer skillet to oven. Bake, uncovered, until liquid is absorbed and rice is tender, about 35 minutes.
  • When rice is tender, transfer skillet to stovetop over medium-low heat (be very careful - the skillet will be extremely hot). Cook rice, without stirring, until the rice smells nutty and you can hear it crackling on the bottom, 6 to 8 minutes. (This step crisps up the rice on the bottom of the pan and gives the dish lots of texture.)
  • Remove skillet from heat and let stand for 10 minutes.
  • Garnish with fresh herbs and serve with lemon wedges on the side.