Yuca's Vegetarian Paella

Heat vegetable broth in a separate pot and keep at a gentle simmer throughout cooking to maintain consistent temperature for the rice.

Warm olive oil in a large paella pan or shallow skillet over medium heat, then add diced onion and minced garlic, stirring until softened and fragrant, about 3 minutes.

Add diced tomato to the pan and cook for 2 minutes to release its juices and begin breaking down.

Toast the arborio rice in the pan with the aromatics and tomato for 2 minutes, stirring constantly to coat the grains with oil and lightly brown them.

Steep the saffron threads in ¼ cup of the warm vegetable broth for 1 minute to release color and flavor, then add this mixture to the rice.

Pour approximately 4 cups of the remaining hot vegetable broth into the pan in two stages, adding the second portion once the first is mostly absorbed, stirring occasionally and allowing the rice to cook for 15-18 minutes until tender but still firm.

Arrange the quartered mushrooms, sliced asparagus, diced zucchini, diced yellow squash, diced red bell pepper, and broccoli florets over the rice in an even layer, then gently stir to distribute throughout.

Continue cooking for 8-10 minutes, stirring occasionally, until all vegetables are tender and the rice has absorbed the remaining liquid.

Allow the paella to rest off heat for 3-5 minutes, which allows the rice to finish absorbing any remaining moisture and the flavors to meld.

Taste and adjust seasoning with salt and pepper as needed, then serve the paella directly from the pan into shallow bowls, ensuring an even distribution of vegetables and rice.