Mixed Vegetable Paella (Paella De Verduras)

ratherbeswimmin''s Note:

In One Pot Spanish, by Penelope Casas

• Total Time: 2 hrs 5 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 1 ½ 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 4 ounces 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
• ½ cup chopped tomato
• 1 teaspoon sweet paprika , preferably Spanish smoked
• 1 ½ cups valencian short-grain rice or 1 ½ cups arborio rice

Directions:

1. Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
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. In a paella pan that measures 13 inches across the top, heat the oil over high heat.
4. Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
5. Add in the garlic; saute for 2 minutes.
6. Add in the tomatoes and paprika; cook for 1 minute.
7. Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
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. 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. 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. 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.