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Ingredients

• FOR THE RICE:
• 1/2 teaspoon saffron threads
• 6 tablespoons extra-virgin olive oil, preferably Spanish
• 1 medium-size onion, finely chopped
• 1 red bell pepper, cored, seeded, and cut into 2 x 1/4–inch strips
• 2 cloves garlic
• 3 tablespoons finely chopped flat-leaf parsley
• 1 ripe tomato, seeded and cut into 1/4-inch dice
• 2 cups Valencia-style rice, such as bomba or Calasparra
• 1 cup cooked, drained garbanzo beans (chickpeas)
• 1/2 cup dry white wine
• 4-5 cups vegetable stock, preferably homemade
• Coarse salt (kosher or sea) and freshly ground black pepper
• FOR THE VEGETABLES:
• 8 baby bell peppers, skewered on bamboo skewers
• 1 large sweet onion, peeled and cut into 8 wedges, each skewered crosswise with a toothpick
• 1 medium-size zucchini, trimmed and cut sharply on the diagonal into 1/4-inch-thick slices
• 1 medium-size yellow squash, trimmed and cut sharply on the diagonal into 1/4-inch-thick slices
• 12 cherry tomatoes, skewered on bamboo skewers
• 2 tablespoons extra-virgin olive oil, preferably Spanish Coarse salt (kosher or sea) and freshly ground black pepper
• 3 tablespoons hopped fresh herbs, such as rosemary, oregano, thyme, and/or basil, or 11/2 tablespoons mixed dried herbs
• 12 cloves garlic in their skins, skewered on bamboo skewers
• 1/4 cup cooked green peas (or if you have an unbelievable amount of patience, fresh raw peas skewered on a slender bamboo skewer)
• ADDITIONAL EQUIPMENT:
• Bamboo skewers and wooden toothpicks
• Logs or chunks of hardwood for the fire or 2 cups hardwood chips or chunks, soaked for 1 hour in water to cover, then drained
• Tuscan grill (optional, helpful if working on a wood fire)
• A paella pan
• A grill hoe or a long-handled wooden spoon

Description

Paella "Primavera" - The Huffington Post

Kitchen Daily