Although I call this a "paella," it's really more of a stir-fry with paella-like flavors. I got the idea from various Spanish recipes for brown rice I've come across--especially one that Esperanza, my mother-in-law, clipped from a magazine.
The key to success is the same as that for a Chinese stir-fry: cook your rice ahead of time and let it cool completely before preparing the dish.
one cup of quality short-grain brown rice
an onion, chopped
a zucchini, coarsely diced
half a red bell pepper, chopped
2 cloves of garlic, chopped
a generous handful of parsley, chopped
1/4 cup pine nuts
1/4 cup olive oil
1 teaspoon of pimentón de La Vera (we like picante)
Cook the brown rice according to the directions on the package and let it cool completely.
Heat up a large skillet or wok. Add the olive oil and stir fry the onions, red pepper, and zucchini.
Add the pimentón and a scant teaspoon of salt.
Keep stir-frying until the ingredients are well blended.