Summer vegetable paella

Clean out your fridge with this summer vegetable paella that allows you to use up all your crisper drawer odds and ends in a delicious one-pot meal.

Ingredients

Instructions

1. Heat oven to 220°C.
2. Put the tomato wedges in a bowl and sprinkle with salt. Let sit 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, courgette, and green beans to the pot, along with a pinch of salt.
5. 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.
6. Top with the tomato slices and then place in the oven. Cook for
   20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes.
7. Stir to combine and season to taste with salt and black pepper. Serve warm