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Vegetable Paella

This vegetable paella is a vibrant, comforting dish that highlights seasonal produce cooked with saffron-infused rice. The process involves sautéing vegetables, blooming saffron, and simmering the rice until tender, resulting in a golden, slightly crispy bottom layer called socarrat. Its hearty texture and colorful appearance make it both a feast for the eyes and the palate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil good-quality extra virgin
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper bell pepper diced
  • 1 zucchini zucchini diced
  • 2 ripe tomatoes chopped or canned crushed
  • 1 ½ cups arborio or short-grain rice preferably rinsed
  • 4 cups vegetable broth heated until simmering
  • ¼ teaspoon saffron threads bloom in hot broth
  • 1 cup peas fresh or frozen
  • to taste salt and pepper for seasoning

Equipment

  • Large paella pan or wide skillet
  • Ladle or heatproof spoon

Method
 

  1. Heat the olive oil in your large pan over medium heat until it shimmers and starts to gently crackle.
  2. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. You’ll notice a sweet aroma and the onions turning slightly golden.
  3. Stir in the diced bell pepper and zucchini, cooking for another 5-7 minutes until they develop slight char and soften, releasing their vibrant colors.
  4. Add the chopped tomatoes or canned crushed tomatoes, stirring to combine. Cook for 3 minutes until the mixture becomes saucy and deep red, filling your kitchen with a fragrant aroma.
  5. Sprinkle in the rice, stirring constantly for about 2 minutes to toast the grains slightly; they should turn a translucent edge, enhancing their nutty flavor.
  6. Pour in the hot vegetable broth, then add the saffron threads, allowing them to bloom fully and release their golden hue and floral aroma. Stir gently to distribute evenly.
  7. Increase the heat to high and bring the mixture to a vigorous boil, then immediately lower to medium-low. Do not stir after this point to help develop the socarrat—the crispy bottom layer.
  8. Simmer uncovered for 15-20 minutes, gently shaking the pan occasionally to help the rice cook evenly and absorb the broth. The rice should be tender, and you’ll hear a gentle bubbling sound.
  9. Check if the rice is done; it should be tender but with a slight bite. If the bottom has formed a golden, crispy socarrat, you’re on the right track. If not, cook a few more minutes, adding a splash of broth if needed.
  10. Remove the pan from heat, cover loosely with a towel or foil, and let it rest for 5 minutes. This helps the flavors meld and the socarrat to set properly.
  11. Garnish with fresh herbs and lemon wedges, then serve directly from the pan, enjoying the vibrant colors, crispy bottom, and fragrant rice with a squeeze of lemon for brightness.