Vegetarian Spanish Paella with Saffron and Vegetables

Method

1. Heat olive oil in a large paella pan.
2. Sauté onion and garlic until fragrant.
3. Add carrots and zucchini, cook for 5 minutes.
4. Stir in rice and saffron, coating the grains.
5. Pour in broth and tomatoes, bring to a boil.
6. Reduce heat and simmer for 15-20 minutes.
7. Add peas and cook until tender.
8. Let rest for 5 minutes before serving.