Paella with Zucchini and Chorizo

Ingredients

• 2 small zucchinis
• 2 red bell peppers
• 150 g chorizo
• 1 onion
• 2 Garlic cloves
• 400 g Tomatoes
• 2 tbsp olive oil
• 250 g Paella rice
• 150 ml dry white wine (or vegetable broth)
• Salt
• ground pepper
• 1 pinch saffron
• 1 tsp dried thyme
• 300 ml poultry broth
• 1 sprig fresh thyme (for garnish)

Instructions

1. 1.

   Wash the zucchini and bell peppers. Slice the zucchini into about 1 cm thick rounds. Halve the bell pepper, remove seeds, wash and dice. Slice the chorizo. Peel and finely dice the onion and garlic. Wash the tomatoes, cut off the stem end and dice.

2. 2.

   Heat oil in a paella pan (or another oven‑proof skillet) and sauté the onions with garlic until translucent. Add zucchini, bell pepper, tomatoes and chorizo, stirring for 2–3 minutes.

3. 3.

   Stir in the rice, let it toast briefly, then deglaze with wine. Season with salt, pepper, saffron and thyme. Pour in a little broth and cook for about 15 minutes.

4. 4.

   If needed, add more broth and bake the paella in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 15 minutes until the liquid is absorbed.

5. 5.

   Remove the paella from the oven, taste and adjust seasoning. Rinse the thyme sprig, shake off excess moisture and serve the paella garnished with it.