Paella De Vegetales Recipe
Saffron Vegetable Rice, Grilled Seasonal Vegetables, Thyme, Mint, EVOO
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Ingredients
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Rice Base
Vegetables
Herbs and Seasoning
Method
Prepare Rice
Soak the Saffron
In a small bowl, combine the saffron threads with 2 tablespoons of warm vegetable broth. Let it sit for about 10 minutes to release the color and flavor.
Cook the Rice
In a large pan, heat 2 tablespoons of EVOO over medium heat. Add the basmati rice and toast it for about 2-3 minutes, stirring occasionally. Pour in the vegetable broth, the soaked saffron with its liquid, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Grill Vegetables
Prepare the Vegetables
While the rice is cooking, wash and slice the zucchini, bell peppers, and red onion into thick strips. Trim the asparagus and halve the cherry tomatoes.
Grill the Vegetables
Preheat a grill or grill pan over medium-high heat. Toss the prepared vegetables with 1 tablespoon of EVOO, salt, and pepper to taste. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks.
Combine and Serve
Serve
Transfer the paella to a serving dish, drizzle with the remaining tablespoon of EVOO, and garnish with additional fresh herbs if desired. Serve hot.