Vegetable Paella
Short-grain rice simmers uncovered in a wide pan with saffron-tinted broth, artichokes, green beans, and roasted red peppers until a coveted golden crust, the socarrat, forms on the bottom.
Ingredients
- 1/4 teaspoon saffron threads
- 4 1/2 cups vegetable broth, warm
Instructions
- Crumble the saffron threads into the warm vegetable broth and let it steep while you prepare the other ingredients.
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