Vegetarian Paella

Prepare the Vegetable Broth:

• In a large pot, pour about 6 1/3 cups (1.5 liters) of water and add the vegetables.
• Bring to a boil and let it simmer on low heat for at least 30 minutes.

Prepare the Mirepoix:

• Finely chop the onion, carrot, celery stalk, and garlic cloves.
• In a paella pan or large skillet, heat a little extra virgin olive oil.
• Sauté the finely chopped vegetables until they are slightly softened.

Cook the Vegetables:

• Add the bell pepper cut into strips and the zucchini sliced into rounds.
• Cook for a few minutes until the vegetables are slightly wilted.

Add the Rice:

• Add the rice and toast it for a couple of minutes, stirring well.
• Add enough vegetable broth to cover the rice, then add the tomato puree, paprika, saffron, and peas.
• Mix well.

Cook the Paella:

• Season with salt and pepper.
• Cook on medium-low heat for about 15-20 minutes. Do not stir while cooking; ensure the bottom forms a nice golden crust.
• Add more vegetable broth if needed during cooking.

Finish and Serve:

• Once the rice is cooked and has absorbed the liquid, remove from heat and let it rest for a few minutes.
• Serve the vegetarian paella hot, garnishing with a drizzle of extra virgin olive oil and fresh parsley leaves.