Mixed Vegetable Paella (Paella De Verduras)

Ingredients

• 1 1/2 cups vegetable broth
• crumbled saffron thread (a pinch)
• kosher salt or sea salt
• 3 tablespoons extra-virgin olive oil
• 2 medium red bell peppers, cut into 1/2 inch pieces
• 1 medium zucchini, cut into 1/2 inch pieces
• 4 ounces snap peas or snow peas, strings removed
• 4 ounces green beans, trimmed and cut into 1 inch pieces (preferably broad flat beans)
• 8 baby carrots, finely chopped
• 8 shiitake mushrooms, stems trimmed and caps coarsely chopped
• 1 bunch scallion, trimmed and finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped tomato
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 1 1/2 cups valencian short-grain rice or arborio rice

Directions

1. 1

   Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.

2. 2

   Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.

3. 3

   In a paella pan that measures 13 inches across the top, heat the oil over high heat.

4. 4

   Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.

5. 5

   Add in the garlic; saute for 2 minutes.

6. 6

   Add in the tomatoes and paprika; cook for 1 minute.

7. 7

   Stir in the rice; pour in the hot broth, then bring to a boil over high heat.

8. 8

   Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.

9. 9

   Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.

10. 10

    Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.

11. 11

    To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.