A delightful twist on the classic Spanish dish, this vegetable paella is bursting with flavors and colors.
Dissolve the saffron threads in the vegetable stock and set aside.
Allowing the saffron to infuse in the stock enhances its flavor and color.
Heat the olive oil in a large frying pan over medium heat.
Ensure the oil is hot before adding the vegetables to prevent sticking.
Add the chopped onion and minced garlic to the pan and sauté until softened.
Stir frequently to avoid burning the garlic.
Add the diced bell pepper and zucchini to the pan and cook until slightly tender.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chopped tomatoes, paprika, and black pepper.
Use ripe tomatoes for a richer flavor.
Pour in the saffron-infused stock and bring to a gentle simmer.
Ensure the stock is evenly distributed in the pan.
Sprinkle the rice evenly over the stock and stir gently to combine.
Avoid over-stirring to maintain the rice's texture.
Let the mixture simmer gently, uncovered, until the rice is cooked and the liquid is absorbed.
Do not stir too often to allow a crispy layer to form at the bottom.
Sprinkle chopped parsley over the paella before serving.
Add the parsley just before serving for a fresh touch.
