Ingredients
Equipment
Method
1. Prepare Your Saffron & Aromatics
- Add the saffron to the hot stock, stir thoroughly and set aside. This allows the saffron to bloom and infuse its color and flavor into the liquid.
- Place the olive oil in a large, wide pan over a medium-low heat. Add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally until softened and translucent.
- Add the crushed garlic, dried chilli flakes, and smoked paprika. Cook for 2 more minutes, stirring occasionally, until the kitchen fills with fragrant aromas.
2. Intensify the Stock & Build the Base
- At this point, remove about ¼ of the saffron-infused vegetable stock (approximately 300ml) from the main batch and pour it into the pan with the aromatics. Increase the heat to medium-high and bring it to a vigorous simmer, allowing it to reduce by about half, stirring occasionally. This step is our unique twist to truly deepen the flavor base.
- Once the stock has reduced, add the sliced bell peppers, roughly chopped tomatoes, and green beans to the pan. Sauté for another 3-4 minutes until the vegetables start to soften slightly.
3. Cook the Rice to Perfection
- Add the paella rice to the pan, stirring gently for about 30 seconds to coat the grains with the flavorful base. Season with salt and pepper to taste.
- Pour in the remaining (approximately 900ml) vegetable stock. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Place the lid off. Now, this is crucial: *do not stir the rice from this point forward.* Let it simmer gently for 15 minutes. The rice needs to absorb the liquid evenly and allow its starches to set, which is essential for both the texture and the socarrat.
- Add the frozen peas, distributing them evenly over the rice. Continue to cook for a further 5 minutes, still without stirring. By this time, all the stock should have been absorbed, and the rice should be plump and tender.
4. Achieve the Socarrat & Finish
- To achieve that glorious 'socarrat' (crispy rice bottom), increase the heat to medium-high for the final 1-2 minutes. Listen carefully for a gentle crackling sound, and you might see the edges of the rice slightly crisping. *Do not stir during this step.* This is the Maillard reaction at work, creating that desired textural contrast. Keep a close eye on it to prevent burning.
- Remove the pan from the heat. Stir in the juice from two of the lemon quarters and the chopped parsley. Cover the pan with a lid or foil and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming.
- Serve your magnificent One-Pot Vegetable Paella scattered with more fresh parsley and with the remaining lemon quarters on the side for squeezing. Enjoy!
Nutrition
Notes
For authentic texture, use paella rice (Bomba or Calasparra). If unavailable, Arborio can be used for a creamier result. A good quality vegetable stock is crucial. If saffron is costly, turmeric can add color, but the flavor will differ. Always remove seeds from fresh tomatoes before chopping to prevent excess liquid. Invest in good quality smoked paprika for authentic Spanish flavor. Pro Tip: Embrace the socarrat by listening for the sizzle in the final high-heat step. The golden rule is NO STIRRING once the liquid is added to the rice to prevent a risotto-like texture and ensure socarrat. Liquid control is key; adjust stock slightly based on rice type and pan. Season throughout the cooking process. Prepare all ingredients (mise en place) beforehand for a smoother experience. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently in the microwave, stovetop, or oven with a splash of water or broth. The original crispy socarrat won't return upon reheating, but the flavor remains. Nutrition information is estimated based on common ingredients and serving sizes and may vary.