Vegetable Paella I

Steep saffron threads in ½ cup warm water for 10 minutes to release their color and flavor.

Heat a large paella pan (approximately 14 inches) or wide shallow skillet over medium-high heat. Add a thin film of olive oil (or broth) and swirl to coat the bottom evenly.

Add diced onion and minced garlic to the hot pan, stirring frequently until softened and fragrant, about 3–4 minutes.

Stir in diced red bell peppers and carrots, cooking for 4–5 minutes until they begin to soften.

Add cauliflower florets and cook, stirring occasionally, for another 3 minutes.

Pour in the raw rice and stir constantly for 2–3 minutes to lightly toast the grains and coat them with the pan fat.

Add chicken broth, the saffron-infused water, paprika, and salt to the pan, stirring well to combine and distribute the saffron evenly throughout.

Bring the mixture to a boil, then reduce heat to medium-low, and do not stir for the next 15–18 minutes to allow the rice to develop the characteristic crispy bottom layer (socarrat).

Drain the cannellini beans and scatter them along with the frozen peas and drained tomatoes evenly over the top of the paella.

Continue cooking without stirring for another 5–7 minutes until the rice is just tender and most of the liquid is absorbed.

Fold in the fresh spinach leaves gently just before serving, allowing the residual heat to wilt them.

Remove from heat and let the paella rest uncovered for 2 minutes before serving directly from the pan.