Vegetable Paella

• 1/4 cup extra-virgin olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 cloves garlic, sliced
• 16 yellow cherry tomatoes, halved (1 cup)
• 3/4 teaspoon salt
• 6 red radishes, quartered
• 1/2 cup dry vermouth
• 2 cups low-sodium chicken broth
• 1/4 teaspoon saffron threads
• 1 cup bomba rice, or other short-grain rice
• 1/4 pound green beans, trimmed, cut into 1-inch pieces
• 1 red pepper, cut into 1/4-inch strips
• 1/2 cup frozen peas, thawed
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley

1. Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid.
2. Add the onion and celery and saute until beginning to soften, about 4 minutes.
3. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down.
4. Add the radishes and saute another 2 minutes.
5. Add the vermouth and allow it to reduce by half.
6. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit.
7. Bring to a simmer and stir in the rice and the green beans.
8. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing.
9. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir.
10. Reduce the heat to medium, cover and simmer for 7 minutes.
11. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom.
12. Remove the pan from the heat, cover and let rest for 5 minutes.
13. Uncover, sprinkle with the smoked paprika and the parsley and serve.

extravirgin olive oil, onion, celery, garlic, yellow cherry tomatoes, salt, red radishes, chicken broth, saffron threads, bomba rice, green beans, red pepper, frozen peas, paprika, parsley

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-paella.html (may not work)