Add new recipe Summer Garden Paella.

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+[[!meta title="Summer Garden Paella"]]
+
+Adapted from [check with D]
+
+2145 cal/recipe
+
+## Ingredients
+
+### DishOne
+
++ 4 c roasted vegetable broth
++ 6 med tomatoes (about 1 1/2 lb), cored and cut into 1/2-inch wedges
++ 1 med zucchini, trimmed and diced
++ 1/4 c olive oil
++ 5 tbsp chopped fresh basil
++ 1 1/2 tsp salt
++ 1/2 tsp black pepper
++ 1 med onion, trimmed and diced
++ 1 small red bell pepper, cored and diced
++ 1 garlic clove, crushed and chopped
++ 2 tsp smoked paprika
++ 1 1/2 c arborio, bomba, or other short grain rice
++ 1 tbsp tomato paste
++ 1 1/2 c fresh or frozen corn kernels
+
+## Directions
+
++ In a medium saucepan, bring the broth to a boil and then keep warm on low heat.
++ Combine tomato, zucchini, 2 tbsp oil, 3 tbsp basil, 1/2 tsp salt, and 1/2 tsp black pepper in a medium bowl.
++ Stir the tomato mixture to coate evenly.
++ Heat remaining 2 tbsp oil in a 12-inch oven-safe skillet over med-high heat until moisture sizzles.
++ Add onion and bell pepper to skillet and cook until golden, stirring occassionally, about 15 min.
++ Add garlic and paprika to skillet and cook over low heat for about 1 min. 
++ Add rice and tomato paste to skillet and stir thoroughly. 
++ Preheat oven to 400 F.
++ Add hot broth and remaining 1 tsp salt to skillet and bring to a boil.
++ Cover and boil on med heat for 10 min.
++ Uncover and stir in the corn and remaining 2 tbsp basil.
++ Spoon tomato mixture over the rice mixture and pour juices on top.
++ Place skillet in oven and bake for 25 min.
++ If rice is very firm or mixture is dry, add 3/4 c boiling water.
++ Raise oven temperature to 450 F.
++ Return skillet to oven and bake until rice is tender and all liquid is absorbed, about 15 min.
++ Cook skillet on stovetop for 10 min to brown rice on the bottom of the skillet.
+
+[[!tag rice paprika garlic corn]]