Very Veggie Paella

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 large red bell pepper, cored, seeded and chopped
• 1 large green bell pepper, cored, seeded and chopped
• 1 cup carrots, diced
• 2 large garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron, crumbled
• 1 cup frozen peas
• 1 cup fresh mushrooms, sliced
• 1 medium zucchini, diced in 1/2 inch cubes
• 28 ounce can whole Italian tomatoes in juice, roughly chopped
• 1 teaspoon Tabasco or hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups short grain rice
• 2-14 ounce cans vegetable broth, heated
• 2 tablespoons fresh parsley, chopped

1. Preheat oven to 350f.
2. In a large paella pan or a large oven metal casserole dish, heat olive oil over medium high heat. Add onions, peppers and carrots, and cook for 5 minutes, stirring until onions are tender. Stir in garlic, paprika, saffron, peas, mushrooms, zucchini, tomatoes and Tabasco and simmer for 15 minutes. Stir in salt, pepper, rice and hot vegetable broth and bring to a boil. Lower heat to a simmer and cook 15 minutes or until most liquid is absorbed. Cover with foil wrap and bake in oven for 15 minutes. Garnish with parsley.

olive oil, sweet onion, red bell pepper, green bell pepper, carrots, garlic, paprika, saffron, frozen peas, fresh mushrooms, zucchini, italian tomatoes, pepper, salt, ubc, short grain rice, vegetable broth, fresh parsley

Taken from www.epicurious.com/recipes/member/views/very-veggie-paella-1202371 (may not work)