Roasted Vegetable Paella with Saffron and Smoked Paprika (Vegetarian)

Preheat oven to 400°F (200°C).

In a large bowl, toss butternut squash, Brussels sprouts, and bell peppers with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, warm the vegetable broth in a saucepan. Add the saffron threads to infuse the broth with flavor and color.

Heat the remaining 2 tablespoons of olive oil in a paella pan (or a large skillet) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and smoked paprika to the pan and cook for another minute until fragrant.

Add the Arborio rice (or paella rice) to the pan and toast for 2-3 minutes, stirring constantly.

If using, pour in the white wine and let it simmer for a minute, allowing the alcohol to evaporate.

Pour in the saffron-infused vegetable broth, making sure the rice is evenly submerged. Bring to a simmer, then reduce the heat to low.

Cook uncovered for 18-20 minutes, or until the rice has absorbed most of the liquid and is nearly cooked through. Do not stir the paella during this time to achieve the socarrat (crispy rice crust) on the bottom.

Gently stir in the roasted vegetables and frozen peas. Cover the pan and cook for another 5 minutes, or until the peas are heated through and the rice is tender.

Remove the paella from the heat and let it rest for 5-10 minutes before serving.

Garnish with fresh parsley and serve immediately with lemon wedges.