Summer Garden Paella

When I had the privilege of living in Switzerland for a moment in my 20s, we spent our weekends traveling to different parts of Europe. I was able to experience so many amazing cultures--and their food! And one dish that stands out to me especially is the paella we had in Spain. 

Paella is often prepared with meat or seafood. However, this vegetarian version is a showcase for all that the summer garden has to offer. Depending on your location, your harvests may look much different than mine. Feel free to substitute any/all of the vegetables listed below depending on your climate, season, or preferences. This simple recipe is how I make my own version of this Spanish entree, where only a few spices are needed to truly highlight the flavors of the garden.

Ingredients
3 tablespoons olive oil
2 carrots, peeled and diced
1 shallot, minced
3 cloves garlic, minced
2 cups paella or short grain brown rice
2 teaspoons smoked paprika
Saffron threads to taste (start with 1/2 teaspoon if you're unsure)
1 zucchini, diced
1 cup fresh peas (or thawed if using frozen)
1 cup water
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
5 radishes, chopped
3 cups vegetable broth
Fresh basil, sliced or shredded
1 lemon, sliced into 1/4" rounds
salt and pepper to taste

Directions
1. Heat the oven to 300F. Begin the paella by heating the olive oil in a large, wide, oven-safe skillet or paella pan over medium-high heat (9" around or wider). This recipe is all about surface area to get that signature paella crunchy rice-bottom. Add the carrots and cook for 2 minutes.
2. Add the shallot and cook one minute more. Next add the minced garlic and cook for 30 seconds to ensure it doesn't burn. Stir in the rice.
3. Cook the rice until translucent, about 4 minutes. Be sure the rice mixture does not burn. Add the smoked paprika and saffron threads. Stir to combine well. 
4. Pour in the cup of water along with the zucchini, peas, chopped peppers, tomatoes, and radish. Mix well and allow to cook for 2 minutes.
5. Add three cups of vegetable broth to the pot and stir well. Now we allow the paella to cook undisturbed for 15 minutes. The rice mixture should be simmering, not boiling, and definitely not burning. 
6. After 15 minutes, top the rice with the lemon slices. Transfer the unstirred rice skillet into the oven. Cook for another 12 minutes. 
7. Remove the paella from the oven. Carefully check the bottom of the pot with a spoon to test the crunchiness of the bottom layer. If more crunch is desired, heat the paella over the stovetop burner on medium-high heat for one minute more. 
8. Serve the paella family style, topped with shredded basil, and optional salt and pepper to taste.