20-Min Saffron Vegetable Paella

Ingredients

• 1.5 cups short-grain Spanish rice (bomba or paella)
• 3 cups vegetable broth
• ¼ tsp saffron threads
• 3 cups mixed vegetables (bell pepper, zucchini, snap peas, artichoke hearts, diced)
• 1 medium yellow onion, diced
• 1 lemon, cut into wedges lemon wedges

Instructions

1. 1

   Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat.

2. 2

   Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

3. 3

   Stir in the rice and cook for 1 minute until lightly toasted, then add saffron threads.

4. 4

   Pour in the warm broth, bring to a simmer, and do not stir again.

5. 5

   After 10 minutes, scatter diced vegetables evenly across the top and cook until rice is tender and liquid is absorbed, about 5 more minutes.

6. 6

   Remove from heat, cover loosely, and let rest 2 minutes, then serve with lemon wedges.

Tools you’ll need

• 12-inch skillet with lid (or aluminum foil to cover)
• wooden spoon
• measuring cups
• knife and cutting board

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