📖 Instructions

1. Get Started: Finely dice the onion, red bell pepper, and garlic. Grate the tomato using a box grater – discard the skin.
2. Make the Sofrito: Heat olive oil in the paella pan or a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened (about 7-8 minutes).
3. Add Garlic and Tomato: Stir in the minced garlic and grated tomato. Cook for another 5-7 minutes, until the mixture has thickened and the tomato has reduced.
4. Toast the Rice: Add the paella rice to the sofrito and stir to coat it evenly with the mixture. Cook for 2-3 minutes, stirring constantly, to toast the rice slightly – this enhances its flavor and helps it absorb the broth properly.
5. Add Broth and Saffron: Pour in the hot vegetable broth and stir in the saffron threads. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer gently, uncovered, for about 15 minutes. Do not stir the paella after this point – this is crucial for developing the socarrat (the crispy crust on the bottom).
6. Incorporate Zucchini: While the rice is cooking, slice the zucchini into half-moons. After the paella has simmered for 15 minutes, gently arrange the zucchini slices on top of the rice. Cook for another 5-7 minutes, or until the rice is tender and the zucchini is slightly softened.
7. Garnish and Serve: Remove the paella from the heat and let it rest for 5 minutes. Garnish with fresh mint leaves and lemon wedges. Serve immediately. Seriously yummy and my favorite.
8. Socarrat Tip: For a perfect socarrat, listen closely during the last few minutes of cooking. You should hear a gentle crackling sound as the rice at the bottom begins to crisp up. If the paella starts to burn, reduce the heat slightly.
9. Lemon Wedge Tip: Squeezing a lemon wedge over the paella before serving adds a refreshing citrusy zing that balances the richness of the dish. Don't skip it!