Calasparra rice, a medium-grain variety, is traditionally used in this dish, but you can also try Goya’s Valencia, which is more widely available in supermarkets. Note: You can double this or any recipe here for a larger party serving.  

Prep Time: 5 Minutes plus time for saffron to infuse, cook time: 30 to 35 minutes, servings: 4 or More

Ingredients

Large pinch saffron threads

1/2 cup olive oil

7 ounces red or yellow cherry tomatoes

4 ounces green beans, tough ends removed

4 baby zucchini, halved

3 ounces frozen peas, thawed

2 garlic cloves, chopped

2 fresh rosemary sprigs

3 1/2 cups vegetable broth, heated

1 1/2 cups Calasparra (paella) rice

1/4 cup slivered almonds, lightly toasted

Directions

1. Put saffron in a small bowl with 1/2 cup hot water and set aside to infuse, about 5 minutes. Heat half of the oil in a heavy-bottomed skillet set over high heat; add tomatoes and cook 2 minutes, until they soften and start to split. With a slotted spoon, transfer tomatoes to a dish. Add beans, zucchini and peas to skillet and stir-fry over high heat 2 to 3 minutes. Transfer vegetables to dish with tomatoes and set aside.

2. Add remaining oil, garlic and rosemary to skillet and cook minute. Add hot broth and saffron water to skillet, then stir in rice. Bring to a rapid boil over high heat; reduce heat and simmer, uncovered, 20 minutes, until the broth is absorbed.

3. Scatter reserved vegetables over rice, cover with foil and cook over low heat until warmed through. Sprinkle almonds on top to serve.

Excerpted from Easy One-Pot: Frugal Recipes for Busy Cooks, published by Ryland Peters & Small, copyright © 2009.