Saffron-Infused Vegetable Paella with Roasted Red Peppers | Chopped

Ingredients

• 1/2 teaspoon saffron threads
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 roasted red peppers, sliced into strips
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup canned diced tomatoes, drained
• 2 teaspoons smoked paprika
• 2 cups Bomba or Valencia short-grain rice
• 1 cup frozen peas, thawed
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper