Vegetable Paella
"The classic Spanish rice dish is a crowd-pleaser that may seem fancy but it is truly a humble dish, made from ingredients that are fresh and healthy according to chefJosé Andrés. Paella makes a fantastic home-cooked meal - rustic, hearty and built to be shared. The heat starts high and reduces gradually, making the rice perfectly al dente then crisping it at the bottom.When a paella is done just right," says Andrés, "you hear that crackling of the rice at the end. It is because you are forming this tasty, caramelized, golden-brown crust at the bottom called the socarrat, everyone's favorite part." No paella pan or short-grain rice? Use a large skillet and long-grain...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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1/2 cup chopped yellow onion (from 1 small onion)
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3 garlic cloves, minced
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1/2 cup diced peeled carrots (from 3 medium carrots)
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1/2 cup diced red bell pepper (from 1 medium pepper)
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1/2 cup cauliflower florets
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1/2 cup half-moon zucchini slices (from 1 zucchini)
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1/2 cup sliced seasonal or cremini mushrooms
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Pinch of saffron threads (optional)
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6 cups unsalted vegetable or mushroom stock
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1/2 teaspoon kosher salt
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1 cup uncooked Spanish Bomba rice
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1/2 cup halved green beans
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Fresh thyme or parsley leaves (optional
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