Backyard Vegetable Paella

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 2 cups short-grain rice such as Bomba or Arborio
• 4 1/2 cups vegetable broth
• 1/2 tsp saffron threads
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cups fresh corn kernels
• 1 medium zucchini
• 1 pint cherry tomatoes
• 4 garlic cloves
• 1 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 cup frozen peas
• 1/2 cup torn fresh basil
• 1/4 cup chopped fresh parsley
• 2 lemon
• 1/2 cup pitted green olives

Instructions

1. 1Warm the vegetable broth in a saucepan until steaming. Crumble the saffron threads into the hot broth, cover, and let steep so the color and aroma bloom.
2. 2Heat a 14- to 15-inch paella pan or large wide skillet over medium heat. Add the olive oil, then the diced onion and sliced bell peppers. Cook, stirring occasionally, until the vegetables soften and the edges begin to caramelize, about 8 minutes.
3. 3Stir in the minced garlic, smoked paprika, and cumin. Cook just until fragrant, about 1 minute, coating the vegetables in the spices.
4. 4Add the rice and toast it in the pan for 2 minutes, stirring so every grain is coated in oil and turns slightly translucent at the edges. Season with salt and black pepper.
5. 5Pour in the saffron-infused broth and scatter the corn kernels and diced zucchini evenly across the surface. Give one gentle stir to distribute, then stop stirring completely so a socarrat crust can form later.
6. 6Bring to a lively simmer, then reduce heat to medium-low. Nestle the cherry tomatoes and green olives into the rice. Cook uncovered without stirring for 18 to 20 minutes, rotating the pan occasionally for even heat, until the liquid is mostly absorbed and the rice is tender.
7. 7In the last 3 minutes, scatter the peas over the top so they warm through. If the rice looks dry before it is done, drizzle a splash more hot broth the edges. Listen for a gentle crackle that signals the bottom is crisping.
8. 8Remove from heat, cover loosely with a clean kitchen towel or foil, and rest 5 minutes. Uncover, squeeze fresh lemon over the entire pan, and shower with torn basil and chopped parsley.
9. 9Carry the pan straight to the table so everyone can scrape their own portion of the golden crust. Serve with extra lemon wedges for brightness.