Vegetarian Christmas Paella with Roasted Vegetables

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, toss the diced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and green beans with olive oil, salt, and pepper until well coated.

3.Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

4.While the vegetables are roasting, heat a large paella pan or skillet over medium heat and add a drizzle of olive oil.

5.Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.

6.Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.

7.Pour in the vegetable broth and add the smoked paprika, thyme, oregano, saffron threads, salt, and pepper. Stir to combine.

8.Bring the mixture to a gentle simmer and reduce the heat to low. Cover the pan and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

9.Once the rice is cooked, gently fold in the roasted vegetables and fresh parsley, mixing until everything is well combined.

10.Remove the paella from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

11.Serve the paella warm, garnished with lemon wedges for squeezing over the top.