Paella de Verduras (Vegetable Paella)

Ingredients

• •1 1/2 cups short-grain or medium-grain rice (such as Calrose or Arborio)
• •3 cups vegetable broth, warm
• •1/4 tsp saffron threads
• •1 red bell pepper, cut into strips
• •1 yellow bell pepper, cut into strips
• •1 medium zucchini, diced
• •1 cup green beans, trimmed and halved
• •3/4 cup canned diced tomatoes, drained
• •1 medium yellow onion, finely diced
• •4 garlic cloves, minced
• •1 1/2 tsp smoked paprika
• •3 tbsp olive oil
• •1 tsp salt
• •1 lemon, cut into wedges
• •3 tbsp fresh flat-leaf parsley, chopped

Directions

1. 1Steep saffron in 3 tbsp of the warm broth for 5 minutes.
2. 2Heat olive oil in a 12-inch skillet or paella pan over medium-high heat; sauté bell peppers and green beans for 4 minutes until slightly charred at the edges, then remove.
3. 3Reduce heat to medium, add onion and cook 4 minutes, then stir in garlic, smoked paprika, and tomatoes and cook 3 minutes.
4. 4Add rice and stir to coat in the tomato mixture for 1 minute.
5. 5Pour in all the broth including the saffron broth and stir everything once to distribute evenly — do not stir again.
6. 6Arrange sautéed peppers, green beans, and zucchini on top, season with salt, and bring to a lively simmer.
7. 7Cook uncovered over medium heat for 15–18 minutes until the liquid is fully absorbed and you can hear a gentle crackling from the bottom.
8. 8Remove from heat, cover loosely with foil, and rest 5 minutes to develop the socarrat crust.
9. 9Scatter parsley over the paella and serve directly from the pan with lemon wedges.

💡 Saffron is sold at most large Canadian grocery stores (Loblaws, Sobeys) in small envelopes near the spices; a little goes a long way. Calrose rice (common in Canadian supermarkets) works excellently here. Do not use jasmine or long-grain rice.

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