Saffron-Infused Vegetable Paella with Roasted Red Peppers

Ingredients

• 1/2 teaspoon saffron threads
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 roasted red peppers, sliced into strips
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup canned diced tomatoes, drained
• 2 teaspoons smoked paprika
• 2 cups Bomba or Valencia short-grain rice
• 1 cup frozen peas, thawed
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Method

1. 1

   Warm the vegetable broth in a small saucepan over low heat, crumble in the saffron threads, and let steep off heat while you prepare the other ingredients.

   10:00 · Steep saffron broth
2. 2

   Heat the olive oil in a 15-inch paella pan or wide shallow skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften onion
3. 3

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Add the roasted red peppers, zucchini, and green beans. Cook, stirring occasionally, until the zucchini begins to soften, about 5 minutes.

   5:00 · Cook vegetables
5. 5

   Stir in the diced tomatoes and smoked paprika, and cook until the tomatoes break down slightly, about 3 minutes.

   3:00 · Cook tomatoes
6. 6

   Sprinkle the rice evenly over the vegetable mixture and stir briefly just to coat the grains, then spread the rice into an even layer without stirring further.

7. 7

   Pour the saffron broth evenly over the rice, season with salt and pepper, and stir once to distribute. Bring to a boil over medium-high heat.

8. 8

   Reduce the heat to low and simmer uncovered without stirring, rotating the pan occasionally for even cooking, until most of the liquid is absorbed and the rice is nearly tender, about 18 minutes.

   18:00 · Simmer paella
9. 9

   Scatter the peas over the top, increase the heat to medium-high for the last 2 minutes to encourage a crisp bottom crust, then remove from the heat.

   2:00 · Crisp socarrat
10. 10

    Cover the pan loosely with foil or a lid and let the paella rest for 5 minutes to finish steaming.

    5:00 · Rest paella
11. 11

    Sprinkle with chopped parsley and serve directly from the pan with lemon wedges.