Moroccan-Spiced Paella

1In a large paella pan or a wide skillet, heat the olive oil (¼ cup) over medium heat.

2Add the diced onion (1 large) and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (4 cloves), diced red bell pepper, (1) carrot (1), and zucchini (1). Cook for another 5-7 minutes until the vegetables are softened.

4Add the Arborio rice (1 cup) to the pan, stirring to coat the rice with the oil and vegetables. Toast the rice for about 2 minutes, stirring frequently.

5Sprinkle in the cumin (1 tsp), coriander (1 tsp), paprika (1 tsp), cinnamon (½ tsp), turmeric (¼ tsp), and chili powder (¼ tsp) (if using). Stir well to combine and toast the spices for about 1 minute.

6Pour in the can of diced tomatoes (1 can) along with their juices and the vegetable broth (3 cups). Bring the mixture to a boil, then reduce the heat to low.

7Cover the pan and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

8After 20 minutes, add the green peas (1 cup), sliced green olives, (½ cup) and toasted almonds (½ cup). Gently fold them into the rice mixture and cook for an additional 5 minutes, uncovered, until heated through.

9Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

10Fluff the paella with a fork, garnish with fresh cilantro or parsley, and serve with lemon wedges on the side.