STEP 1

Preheat oven to 350° F. Add vegetable broth or 3 cups water and vegetable bouillon cubes to a medium saucepan and place on medium high heat. Add saffron and bring to a low boil. Boil 2-3 minutes or until bouillon cubes dissolve. Reduce heat to keep warm. 

STEP 2

In a 13-inch paella pan, heat the olive oil over medium high heat. Add the onion and bell peppers. Reduce heat to medium low and cook for 5-10 minutes or until the vegetables are tender and the onion is translucent. Add the sherry/white wine, bay leaves, thyme, piquillo peppers, garlic, smoked paprika, zucchini, peas and tomatoes with their juices. Simmer for 10 minutes more. 

STEP 3

Stir in the rice and warmed broth, taste and season with salt and pepper. Bring to a boil then lower heat to medium low and simmer for 10-15 minutes, until most of the broth is absorbed. 

STEP 4

Cover with foil, put into preheated oven for another 10 minutes, or until all the liquid is absorbed. To serve, decorate with lemon wedges and chopped parsley. You can also top with a handful of Marcona almonds for a little crunch and extra protein! 

Serve with crusty bread and a Spanish white or rosé wine.